MEASURE (FOR 50 SERVINGS)
Carrots, Fresh, Raw, Shredded, #4003
5 pounds + 4 ounces
Raisins, Seedless, Dark, #2416
Milk, Reduced Fat, 2% Milkfat, Bulk
Mayonnaise, Reduced Calorie, Bulk, #2249
Salt, Table, #2219
Nutmeg, Ground, #2713
Lemon Juice, Canned/Bottled, #2247
Place the shredded carrots and raisins in a large bowl.
Combine the milk, mayonnaise, salt, nutmeg, and lemon juice to make the salad dressing.
Pour the dressing over carrots and raisins. Mix the salad lightly until thoroughly combined.
Cover the bowl and refrigerate the salad for 1 to 1 ½ hours.
CCP: Refrigerate at 41 degrees F or lower until ready for service.
Mix the salad 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. Refrigerate at 41 degrees or lower.
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.
1 serving of Carrot Raisin Salad
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