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

2. COMBINE CARROTS, CELERY, AND RAISINS.

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.

SERVING SIZE: 1/2 CUP (3

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