Source: U.S. Department of Defence
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Carrot Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 005 00
CARROT SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
109 cal
15 g
1g
6g
4 mg
214 mg
38 mg
Ingredient
Weight
Measure
Issue
CELERY,FRESH,CHOPPED
2-3/8 lbs
2 qts 1 cup
3-1/4 lbs
RAISINS
1-7/8 lbs
1 qts 2 cup
CARROTS,FRESH,SHREDDED
9-2/3 lbs
2 gal 2 qts
11-3/4 lbs
1-1/3 oz
1/2 cup 1 tbsp
MILK,NONFAT,DRY
WATER,WARM
10-1/2 oz
1-1/4 cup
SALAD DRESSING,MAYONNAISE TYPE
2-1/2 lbs
1 qts 1 cup
SALT
1 oz
1 tbsp
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
JUICE,LEMON
2-1/8 oz
1/4 cup 1/3 tbsp
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Combine carrots, celery, and raisins.
2
Reconstitute milk; combine with Regular Salad Dressing or Fat Free Salad Dressing, salt, sugar, and lemon juice. Blend well.
3
Add to vegetables; toss together lightly.
Place 1 lettuce leaf on each serving dish; add salad mixture. Cover; refrigerate at least 2 to 3 hours. CCP: Hold for service at 41 F.
4
or lower.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 109 cal |
| Carbohydrates: | 15 g |
| Protein: | 1g |
| Fat: | 6g |
| Cholesterol: | 4 mg |
| Sodium: | 214 mg |
| Calcium: | 38 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CELERY,FRESH,CHOPPED | 2-3/8 lbs | 2 qts 1 cup | 3-1/4 lbs |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| CARROTS,FRESH,SHREDDED | 9-2/3 lbs | 2 gal 2 qts | 11-3/4 lbs |
| MILK,NONFAT,DRY | 1-1/3 oz | 1/2 cup 1 tbsp | |
| WATER,WARM | 10-1/2 oz | 1-1/4 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 2-1/2 lbs | 1 qts 1 cup | |
| SALT | 1 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| JUICE,LEMON | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Combine carrots, celery, and raisins. 2 Reconstitute milk; combine with Regular Salad Dressing or Fat Free Salad Dressing, salt, sugar, and lemon juice. Blend well. 3 Add to vegetables; toss together lightly. Place 1 lettuce leaf on each serving dish; add salad mixture. Cover; refrigerate at least 2 to 3 hours. CCP: Hold for service at 41 F. 4 or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence