CARROT, CELERY, AND APPLE SALAD
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| CARROTS,FRESH,SHREDDED |
8 lbs |
2 gal 1/4 qts |
9-3/4 lbs |
| CELERY,FRESH,CHOPPED |
2-3/8 lbs |
2 qts 1 cup |
3-1/4 lbs |
| APPLES,FRESH,MEDIUM,UNPEELED,DICED |
5-1/2 lbs |
1 gal 1 qts |
6-1/2 lbs |
| MILK,NONFAT,DRY |
1-1/3 oz |
1/2 cup 1 tbsp |
|
| WATER,WARM |
10-1/2 oz |
1-1/4 cup |
|
| SALAD DRESSING,MAYONNAISE TYPE |
2-1/2 lbs |
1 qts 1 cup |
|
| SALT |
1 oz |
1 tbsp |
|
| SUGAR,GRANULATED |
1-3/4 oz |
1/4 cup 1/3 tbsp |
|
| JUICE,LEMON |
2-1/8 oz |
1/4 cup 1/3 tbsp |
|
| LETTUCE,LEAF,FRESH,HEAD |
4 lbs |
6-1/4 lbs |
|
Method 1 Combine carrots, diced celery, and diced unpared apples.
2 Reconstitute milk; combine with Regular or Fat Free Salad Dressing, salt, sugar, and lemon juice. Blend well.
3 Add to vegetables; toss together lightly.
4 Place 1 lettuce leaf on each serving dish; add salad mixture. Cover; refrigerate at least 2 to 3 hours. CCP: Hold for service at 41 F.
or lower.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 95 cal |
11 g |
1 g |
6 g |
4 mg |
210 mg |
33 mg |
|
