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.
