Wayne Gisslen

Carrot Salad

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2½ lb

Method

  1. Peel the carrots. Shred them on a coarse grater.
  2. Combine the mayonnaise and vinaigrette. Mix until smooth.
  3. Add the carrots and mix. Season to taste with salt.
  4. Arrange the lettuce cups as underliners on cold salad plates.
  5. Using a No. 12 scoop, place a mound of carrot salad in each lettuce cup.

    Cut the olives in half lengthwise.

Per serving: Calories, 200; Protein, 1 g; Fat, 18 g (79% cal.); Cholesterol, 10 mg; Carbohydrates, 10 g; Fiber, 3 g; Sodium, 20 mg.