1 1/4 cup water, warm
9 tbsp milk, dry non-fat l heat
10 lb carrots fresh
6 3/4 lb pineapple sliced #10
1/4 cup sugar, granulated 10 lb
1 1/4 qt salad dressing #2 1/2
1 2/3 tbsp salt table 5lb
A Recipe for
Carrot & Pineapple Salad
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This Recipe for Carrot & Pineapple Salad is one of thousands in the Recipes-to-go Fruit Cookbook.
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
If you enjoy this Carrot & Pineapple Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
He who lives by the sword eats with bloody hands. |
| Anonymous |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This is a recipe for Carrot & Pineapple Salad from the recipe cookbook of Recipes-to-go (Fruit)
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
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
Serves: 100
Carrot & Pineapple Salad Recipe brought to you by Recipes To-Go