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!).