Recipe - Carrot Salad

1 One fourth cup WATER; WARM
9 tablespoon MILK; DRY NONFAT L HEAT
10 pound CARROTS FRESH
5 pound CELERY FRESH
One fourth cup SUGAR; GRANULATED 10 LB
1 One fourth qt SALAD DRESSING #2 1/2
1 1/3 tablespoon SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. COMBINE CARROTS AND CELERY.

3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND
LEMON JUICE. BLEND WELL.

4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.

5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER;
REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTINS.

NOTE: 1. IN STEP 1: 12 LB 3 OZ FRESH CARROTS A.P. WILL YIELD 10 LB
SHREDDED CARROTS.
6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED
CELERY.
6 OZ LEMONS A.P. (1 One half LEMONS) WILL YIELD One fourth CUP
JUICE.

2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

3. 1NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: M00500

SERVING SIZE: One half CUP (3

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.