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Recipes - CARROT SALAD Recipe

Recipe Name

CARROT SALAD

Submitted by

jgouker

Recipe Description

M00500

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	200	Cook Time (minutes)	0	Ready In (minutes)	200

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Ingredients
Amt.	Measure	Ingredient



24	cups, chopped	Carrots
9	cups, diced	celery
1/4	cup	lemon juice, fresh
4	cups (not packed)	raisins, seedless
1/2	cup	skim milk
1 1/2	fruits (2-1/8" dia)	lemons
1/4	cup	granulated sugar
80	tablespoons	Salad dressing, KRAFT MIRACLE WHIP FREE Nonfat Dre
1	tablespoon	salt

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: SHRED FRESH CARROTS BEFORE MEASURING. DICE CELERY IN .25 INCH PIECES. SOAK, PLUMP AND DRAIN RAISINS BEFORE MEASURING. PREPARE LEMON JUICE FROM FRESH LEMONS. FROZEN OR CONCENTRATE MAY BE USED. REDUCED FAT OR FAT FREE SALAD DRESSING MAY BE USED. LEMON JUICE AND LETTUCE ARE OPTIONAL INGREDIENTS. 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. A03100. SHRED CARROTS; DICE CELERY 1/4 INCH; JUICE LEMONS AND RESERVE FOR USE IN STEP 3. 2. COMBINE SHREDDED CARROTS, DICED CELERY AND RAISINS. 3. COMBINE MILK WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL. LEMON JUICE IS OPTIONAL. 4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE. CCP: HOLD FOR SERVICE AT 40 F. OR LOWER.

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