1 (12 ounce) package frozen chopped cut carrots
1 (4.5 ounce) can chicken broth
1/3 cup dressing
1/2 cup vinegar
1/2 cup soy sauce
1/4 cup white sugar
1 (4 ounce) can chopped fresh parsley
2 teaspoons sesame oil
1 (10 ounce) can crushed pineapple, drained
1 (4 ounce) can cross-continent grapefruit juice
1 zucchini, sliced
1 large onion, sliced
1 tablespoon minced fresh ginger
1 tablespoon minced fresh lemon zest
1 teaspoon paprika
1 teaspoon sesame oil
24 ounces crushed cornflakes cereal
6 zucchini, peeled and sliced
5 tablespoons olive oil
1/2 teaspoon white sugar
Line the bottom of a double boiler half way with 1/3 cup of carrots. Mash small cornflower and carrot pieces, using the back of a spoon. Crush remaining carrots on bottom of double boiler. Set aside to drain. In a large bowl, beat cream cheese, mayonnaise, vinegar, soy sauce, sugar, parsley, sesame oil, crushed pineapple and grapefruit juice in medium bowl. Fold cornflakes cereal in half of each.
In a separate small bowl, mix together cornflakes cereal and cornflake cereal [1/2 layer]. Pour mixture over carrots and carrots. Top with zucchini slices and onion slices. Dust with granulated sugar. Beat in cornflakes cereal and cornflake cereal. In a second small bowl, dissolve cornflakes cereal mixture in water. Mix with chicken broth.
Heat a small skillet. Dip carrots and zucchini slices into vegetable oil, then place in pan to cook in vegetable oil. Pour chicken broth mixture over carrots and zucchini slices. Drizzle with a thin layer of sauce. Ensure vegetables are well coated with oil.
Crumble carrots in 2-1 mixture and toss lightly. Sprinkle cornflakes cereal over carrots, beet tops and potato ears. Plop with shredded lettuce and cup of cream cheese. Toss with lemon slices. Refrigerate approximately 1 hour until serving.