Title: Carrot and Pineapple Sala
Categories:
Yield: 100 Servings

1 1/4 c WATER; WARM
9 tb 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 qt SALAD DRESSING #2 1/2
1 2/3 tb SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. COMBINE CARROTS AND DRAINED PINEAPPLE.

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 PORTIONS.

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. SEE RECIPE NO. A-4.

Recipe Number: M00501

SERVING SIZE: 1/2 CUP (3

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.