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Receta Carrot And Pineapple Salad

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Raciónes: 12

Ingredientes

Cost per serving $3.38 view details
  • 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. 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
  2. 2. COMBINE CARROTS AND Liquid removed PINEAPPLE.
  3. 3. RECONSTITUTE Lowfat milk; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.
  4. 4. Add in TO VEGETABLES; TOSS TOGETHER LIGHTLY.
  5. 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in SALAD Mix.
  6. COVER; Chill AT LEAST 2 TO 3 Hrs. KEEP REFRIGERATED Till READY TO SERVE. :**ALL NOTES ARE PER 100 PORTIONS.
  7. NOTE:
  8. 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.
  9. 2. IN STEP 5, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
  10. 3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-
  11. 4.
  12. 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%
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