1. Trim, Wash, And Prepare Salad Vegetables As Directed On Recipe No. MG0100.

2. Combine Carrots And Celery.

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 Portins.

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.