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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 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
Direcciones
- 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
- 2. COMBINE CARROTS AND Liquid removed PINEAPPLE.
- 3. RECONSTITUTE Lowfat milk; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.
- 4. Add in TO VEGETABLES; TOSS TOGETHER LIGHTLY.
- 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in SALAD Mix.
- COVER; Chill AT LEAST 2 TO 3 Hrs. KEEP REFRIGERATED Till READY TO SERVE. :**ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 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.
- 2. IN STEP 5, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- 3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-
- 4.
- SERVING SIZE: 1/2 C. (3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 12 servings | |
| Calories 586 | |
| Calories from Fat 245 | 42% |
| Total Fat 27.8g | 35% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.17g | |
| Cholesterol 1mg | 0% |
| Sodium 2222mg | 93% |
| Potassium 1412mg | 40% |
| Total Carbs 86.6g | 23% |
| Dietary Fiber 12.0g | 40% |
| Sugars 51.57g | 34% |
| Protein 4.92g | 8% |
