Instructions: 1. BREAK DISCS INTO 4 EQUAL PIECES. ADD TO 6 3/4 QT COOL WATER. LET STAND UNTIL FULLY REHYDRATED, ABOUT 45 MINUTES. STIR TO BREAK APART. DRAIN.

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. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1: 1 2/3-NO. 2 1/2 CN DEHYDRATED, COMPRESSED, SHREDDED CARROTS WILL YIELD 2 1/2 GAL 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.

NOTE:

2. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED.

SERVING SIZE: 100

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