Carrot Raisin Salad USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Carrot Raisin Salad is a favorite springtime recipe packed with fresh carrots, canned pineapple tidbits, fresh green apples, raisins, and shredded coconut. Yummy!
CACFP Adult Portion Crediting Information
¾ cup (6 oz spoodle) provides ½ cup vegetable (½ cup red/orange vegetable) and ¼ cup fruit.
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Instructions
 

  • Dressing: Combine yogurt, mayonnaise, salt, nutmeg, vinegar, and honey in a medium bowl. Stir well. Set aside for step 3.
  • Combine carrots, pineapple tidbits, apples, and raisins in a large bowl. Toss lightly.
  • Pour 2 lb 8 oz (1 qt 1 cup) dressing over 6 lb 10 oz (1 gal 1 qt 1 cup) vegetable mixture. Stir well.
  • Transfer 9 lb (1 gal 1 qt) carrot-raisin salad to a steam table pan (12" x 20" x 2½").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Garnish with coconut.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold at 40 °F or below.
  • Portion with a 6 oz spoodle (¾ cup).

Nutrition INFORMATION

Carrot Raisin Salad USDA Recipe for Adults in CACFP
Amount Per Serving
 
0 ¾ cup (6 oz spoodle)
Calories
194
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
5
mg
2
%
Sodium
 
204
mg
9
%
Total Carbohydrate
 
41
g
14
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
33
g
37
%
Protein
 
4
g
8
%
Vitamin A
 
507
mcg
Vitamin C
 
8
mg
10
%
Vitamin D
 
0
IU
0
%
Calcium
 
54
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
198
mg
6
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh carrots: 3 lb 2 oz
Fresh green apples: 1 lb 2 oz
50 Servings:
Fresh carrots: 6 lb 4 oz
Fresh green apples: 2 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 9 lb
About 1 gal 1 qt/1 steam table pan
(12" x 20" x 2½")
50 Servings:
About 18 lb
About 2 gal 2 qt/2 steam table pans
(12" x 20" x 2½")