8 ounces raisins
7 pounds carrots (AP), raw
2 cups mayonnaise
2 cups salad dressing
1 tablespoon salt
Servings: 50 / Yield: 4 1/4 quarts
1. Soften raisins in steamer or simmer in a small amount of water for about 3 minutes.
2. Peel carrots. Shred or grind coarsely. Combine with raisins.
3. Mix mayonnaise, salad dressing, and salt. Add to carrot-raisin mixture. Mix lightly. Serve with No. 12 dipper.
Notes: VARIATIONS:
Carrot-Apple-Celery Salad. Substitute 3 lb diced apples for 2 lb carrots.
Carrot-Celery-Cucumber Salad. Use 4 lb 8 oz shredded carrots, 1 lb 8 oz chopped celery, and 1 lb 8 oz chopped cucumber.
Carrot-Celery Salad. Omit raisins. Use 5 lb ground carrots. Add 2 lb chopped celery and 2 oz sugar.
Carrot-Coconut Salad. Substitute 1 lb toasted coconut for raisins.
7 pounds carrots (AP), raw
2 cups mayonnaise
2 cups salad dressing
1 tablespoon salt
Servings: 50 / Yield: 4 1/4 quarts
1. Soften raisins in steamer or simmer in a small amount of water for about 3 minutes.
2. Peel carrots. Shred or grind coarsely. Combine with raisins.
3. Mix mayonnaise, salad dressing, and salt. Add to carrot-raisin mixture. Mix lightly. Serve with No. 12 dipper.
Notes: VARIATIONS:
Carrot-Apple-Celery Salad. Substitute 3 lb diced apples for 2 lb carrots.
Carrot-Celery-Cucumber Salad. Use 4 lb 8 oz shredded carrots, 1 lb 8 oz chopped celery, and 1 lb 8 oz chopped cucumber.
Carrot-Celery Salad. Omit raisins. Use 5 lb ground carrots. Add 2 lb chopped celery and 2 oz sugar.
Carrot-Coconut Salad. Substitute 1 lb toasted coconut for raisins.
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