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Suggest a better description1. TRIM, WASH, AND PREPARE CABBAGE AND CARROTS AS DIRECTED ON RECIPE CARD M00001. 2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR, MIX WELL. 3. ADD VINEGAR GRADUALLY, BLEND WELL. 4. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS. POUR DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED. 5. COVER; REFRIGERATE UNTIL READY OT SERVE. NOTE: 1. IN STEP 1, 12 LB 8 OZ A.P. CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE. NOTE: 2. IN STEP 1, 3 LB 11 OZ CARROT A.P. WILL YIELD 3 LB FINELY SHREDDED CARROTS. Recipe Number: M00902 SERVING SIZE: 1/2 CUP (2 From the
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 57 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1mg | 0 % | |
Sodium 45.7mg | 2 % | |
Potassium 236.5mg | 6 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.1g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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