Carrot Raisin Salad USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Carrot Raisin Salad is sure to please with carrots, pineapple, apples, and raisins all in a yogurt-based dressing.
CACFP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄4 cup vegetable and ¹⁄4 cup fruit.
2.75 from 4 votes

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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. Set aside for step 3.
  • Pour 1 qt (about 2 lb 8 oz) dressing over 2 qt 3 cups (about 3 lb 6 oz) vegetable mixture. Stir well.
  • Transfer 2 qt 3 cups (about 5 lb 11 oz) carrot raisin salad to a steam table pan (12" x 20′′ x 2¹⁄2′′).
    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 No. 8 scoop (¹⁄2 cup).

Nutrition INFORMATION

Nutrition Facts
Carrot Raisin Salad USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop)
Calories 170 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 196mg9%
Potassium 164mg5%
Total Carbohydrate 38g13%
Dietary Fiber 2g8%
Total Sugars 29g32%
Protein 2g4%
Vitamin D 0IU0%
Calcium 61mg6%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Carrots: 1 lb 10 oz
Green apples: 1 lb 2 oz
50 Servings:
Carrots: 3 lb 4 oz
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 #1: No Cook.
Yield / Volume
25 Servings:
About 5 lb 11 oz
About 2 qt 3¹⁄3 cups/1 steam table pan (12" x 20" x 2¹⁄2")
50 Servings:
About 11 lb 6 oz
About 1 gal 1 qt 2³⁄4 cups/2 steam table pans (12" x 20" x 2¹⁄2")