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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE CARROTS 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. Recipe Number: M00502 SERVING SIZE: 1/3 CUP From the
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 35.5mg | 1 % | |
Potassium 163.3mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.2g | ||
Protein 0.7g | 1 % | |
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: 25
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