Frank's Recipes! Carrot and Raisin Salad for 100

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Carrot and Raisin Salad for 100

Servings: 100 Portions
Portions: 1/3 Cup Each

2 1/2 gallon (10 lb) carrots, fresh, ground
2 1/4 quart (3 lb) raisins, washed, drained
1/2 cup (2 1/2 oz) milk, nonfat, dry
1 1/4 cups water, warm
1 1/4 quart (2 lb 8 oz) salad dressing
1 1/2 tablespoon (1 oz) salt
4 tablespoon (2 oz) sugar, granulated
4 tablespoon juice, lemon (optional)

Let raisins soak in hot water for least 30 minutes. Drain. Combine carrots and raisins.
Reconstitute milk and warm water; combine with Salad Dressing, salt, sugar, and lemon
juice Blend well. Add to vegetables; toss together lightly. Cover and refrigerate 2 to 3
hours.

NOTE:
12 lb 8 oz fresh carrots A.P. will yield 10 lb ground carrots.

7 lb fresh celery A.P. will yield 5 lb diced celery

6 oz lemons A.P. (1 1/2 lemons) will yield 4 tablespoon juice.

1 1/2 cups other types of milk may be substituted for nonfat dry milk and water.