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Receta Carrot And Pineapple Salad
by Global Cookbook

Carrot And Pineapple Salad
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  Raciónes: 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.
  6. COVER; Chill AT LEAST 2 TO 3 Hrs. KEEP REFRIGERATED Till READY TO SERVE. :**ALL NOTES ARE PER 100 PORTIONS.
  7. NOTE:
  8. 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. IN STEP 5, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
  10. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-
  11. 4.
  12. SERVING SIZE: 1/2 C. (3