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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  • 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 Facts
Carrot Raisin Salad USDA Recipe for Adults in CACFP
Amount Per Serving 0 ¾ cup (6 oz spoodle)
Calories 194 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 204mg9%
Potassium 198mg6%
Total Carbohydrate 41g14%
Dietary Fiber 3g13%
Total Sugars 33g37%
Protein 4g8%
Vitamin C 8mg10%
Vitamin D 0IU0%
Calcium 54mg5%
Iron 1mg6%
Vitamin A 507mcg
*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


*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")