1 1/4 c  WATER; WARM
9 tb MILK; DRY NON-FAT L HEAT
10 lb CARROTS FRESH
5 lb CELERY FRESH
1/4 c  SUGAR; GRANULATED 10 LB
1 1/4 qt SALAD DRESSING #2 1/2
1 1/3 tb SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES

2. COMBINE CARROTS AND CELERY.

3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND
LEMON JUICE. BLEND WELL.

4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.

5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER;
REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTINS.

NOTE: 1. IN STEP 1: 12 LB 3 OZ FRESH CARROTS A.P. WILL YIELD 10 LB
SHREDDED CARROTS.
6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED
CELERY.
6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4 CUP
JUICE.

2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

3. 1-NO. 8 SCOOP MAY BE USED.

SERVING SIZE: 1/2 CUP