Carrot, Raisin, And Celer Recipe
Servings: 12
Ingredients
- 1 1/4 c. WATER, Hot
- 2 1/2 ounce Lowfat milk, DRY NON-FAT L HEAT
- 3 lb CARROTS FRESH
- 4 lb CELERY FRESH
- 2 lb RAISINS #10
- 2 ounce SUGAR, GRANULATED 10 LB
- 2 1/2 lb SALAD DRESSING #2 1/2
- 1 ounce SALT TABLE 5LB
Directions
- 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
- 2. COMBINE CARROTS, CELERY, AND RAISINS.
- 3. RECONSTITUTE Lowfat milk; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.
- 4. Add in TO VEGETABLES; TOSS TOGETHER LIGHTLY.
- 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in SALAD Mix.
- COVER; Chill AT LEAST 2 TO 3 Hrs. KEEP REFRIGERATED Till READY TO SERVE. :**ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1: 12 LB 3 Ounce FRESH CARROTS A.P. WILL YIELD 10 LB SHREDDED CARROTS. 6 LB 14 Ounce FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY. 6 Ounce LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4 C. JUICE.
- 2. IN STEP 5, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- 3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-
- 4.
- SERVING SIZE: 1/2 C. (3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 12 servings | |
| Calories 645 | |
| Calories from Fat 226 | 35% |
| Total Fat 25.62g | 32% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 2043mg | 85% |
| Potassium 1412mg | 40% |
| Total Carbs 108.69g | 29% |
| Dietary Fiber 8.4g | 28% |
| Sugars 73.73g | 49% |
| Protein 5.04g | 8% |
