Source: MRS 2015
MRS: 1112 — Vegetables (1000s)

Carrot Raisin Salad

Meal Component Contribution:
½ cup red/orange vegetable, 1/8 cup fruit
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Red/Orange) Fruits
  •  Vegetables (Red/Orange)
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Carrots, Fresh, Raw, Shredded, #4003
6 pound(s) + 8 ounce(s)
Raisins, Seedless, Dark, #2416
2 pound(s)
Milk, Dry, Nonfat Powder, #2019
1/3 cup(s)
Water, Municipal, Cold
1 cup(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1 quart(s)
Salt, Table, #2219
1 teaspoon(s)
Nutmeg, Ground, #2713
1 teaspoon(s)
Lemon Juice, Canned/Bottled, #2247
1/4 cup(s)
DIRECTIONS

1.

Place shredded carrots and raisins in large bowl.

2.

Combine dry milk powder with water and mix to reconstitute.
Combine milk, mayonnaise, salt, nutmeg, and lemon juice.
Pour dressing over carrots and raisins.
Mix lightly until thoroughly combined.

3.

Cover and refrigerate for 1 to 1 ½ hours.

CCP:  Refrigerate at 41 degrees F or lower until ready for service.

4.

Mix lightly before serving.
Portion with #8 scoop per serving, Each portion provides ½ cup of red/orange vegetable and 1/8 cup serving of fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
147
Carbohydrates
22.14 g
Dietary Fiber
2.45 g
Protein
1.46 g
Sodium
215.27 mg
Total Fat
6.62 g
Sat. Fat
0.69 g
Trans Fat
0.00 g


Illustrated Presentation of Carrot Raisin Salad
1.

1 serving of Carrot Raisin Salad