MEASURE (FOR 50 SERVINGS)
Carrots, Fresh, Raw, Shredded, #4003
6 pounds + 8 ounces
Raisins, Seedless, Dark, #2416
Milk, Dry, Nonfat Powder, #2019
Water, Municipal, Cold
Mayonnaise, Reduced Calorie, Bulk, #2249
Salt, Table, #2219
Nutmeg, Ground, #2713
Lemon Juice, Canned/Bottled, #2247
Place shredded carrots and raisins in large bowl.
Combine dry milk powder with water and mix to reconstitute.
Cover and refrigerate for 1 to 1 ½ hours.
CCP: Refrigerate at 41 degrees F or lower until ready for service.
Mix lightly before serving.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .
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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