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  • Carrot And Pineapple Salad

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    Carrot And Pineapple Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/4 c. WATER, Hot
    • 9 Tbsp. Lowfat milk, DRY NON-FAT L HEAT
    • 10 lb CARROTS FRESH
    • 6 3/4 lb PINEAPPLE SLICED #10
    • 1/4 c. SUGAR, GRANULATED 10 LB
    • 1 1/4 quart SALAD DRESSING #2 1/2
    • 1 2/3 Tbsp. SALT TABLE 5LB

    Directions

    1. 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
    2. 2. COMBINE CARROTS AND Liquid removed PINEAPPLE.
    3. 3. RECONSTITUTE Lowfat milk; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.
    4. 4. Add in TO VEGETABLES; TOSS TOGETHER LIGHTLY.
    5. 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in SALAD Mix.
    6. COVER; Chill AT LEAST 2 TO 3 Hrs. KEEP REFRIGERATED Till READY TO SERVE. :**ALL NOTES ARE PER 100 PORTIONS.
    7. NOTE:
    8. 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.
    9. 2. IN STEP 5, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
    10. 3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-
    11. 4.
    12. SERVING SIZE: 1/2 C. (3

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