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Carrot Raisin Salad USDA Recipe for Schools

Our Carrot Raisin Salad is sure to please with carrots, pineapple, apples, and raisins all in a yogurt-based dressing.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄4 cup red/orange vegetable and ¹⁄4 cup fruit.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 170

Ingredients

50 Servings

    Weight

    • 2 lb 8 oz Yogurt, low-fat, plain
    • 1 lb Mayonnnaise, low-fat
    • - - Salt
    • - - Nutmeg, ground
    • - - Apple cider vinegar
    • - - Honey
    • 3 lb 4 oz *Carrots, fresh, shredded coarsely
    • 3 lb 14 oz Pineapple tidbits, canned, in 100% juice, drained
    • 2 lb *Green apples, fresh,cored, diced, unpeeled
    • 1 lb 3 oz Golden raisins
    • 4 oz Shredded coconut

    Measure

    • 1 qt 1 cup Yogurt, low-fat, plain
    • 1½ cups Mayonnaise, low-fat
    • 1½ tsp Salt
    • 1 tsp Nutmeg, ground
    • ⅔ cup 1 Tbsp 1 tsp Apple cider vinegar
    • 2 cups Honey
    • 1 qt 3½ cups 3 Tbsp 1½ tsp *Carrots, fresh, shredded coarsely
    • 1 qt 3¾ cups (1 No. 10 can) Pineapple tidbits, canned, in 100% juice, drained
    • 1 qt 3⅓ cups *Green apples, fresh,cored, diced, unpeeled
    • 2½ cups 2¼ tsp Golden raisins
    • 1⅓ cups Shredded coconut

    100 Servings

      Weight

      • 5 lb Yogurt, low-fat, plain
      • 2 lb Mayonnaise, low-fat
      • - - Salt
      • - - Nutmeg, ground
      • - - Apple cider vinegar
      • - - Honey
      • 6 lb 8 oz *Carrots, fresh, shredded coarsely
      • 7 lb 12 oz Pineapple tidbits, canned, in 100% juice, drained
      • 4 lb *Green apples, fresh, cored, diced, unpeeled
      • 2 lb 6 oz Golden raisins
      • 8 oz Shredded coconut

      Measure

      • 2 qt 2 cups Yogurt, low-fat, plain
      • 3 cups Mayonnaise, low-fat
      • 1 Tbsp Salt
      • 2 tsp Nutmeg, ground
      • 1⅓ cups 2 Tbsp 2 tsp Apple cider vinegar
      • 1 qt Honey
      • 3 qt 3¼ cups 3 Tbsp *Carrots, fresh, shredded coarsely
      • 3 qt 3½ cups (2 No. 10 cans) Pineapple tidbits, canned, in 100% juice, drained
      • 3 qt 2⅔ cups *Green apples, fresh, cored, diced, unpeeled
      • 1 qt 1 cup 1 Tbsp 1½ tsp Golden raisins
      • 2⅔ cups Shredded coconut

      -

      50 Servings

        Weight

        • 2 lb 8 oz Yogurt, low-fat, plain
        • 1 lb Mayonnnaise, low-fat
        • - - Salt
        • - - Nutmeg, ground
        • - - Apple cider vinegar
        • - - Honey
        • 3 lb 4 oz *Carrots, fresh, shredded coarsely
        • 3 lb 14 oz Pineapple tidbits, canned, in 100% juice, drained
        • 2 lb *Green apples, fresh,cored, diced, unpeeled
        • 1 lb 3 oz Golden raisins
        • 4 oz Shredded coconut

        Measure

        • 1 qt 1 cup Yogurt, low-fat, plain
        • 1½ cups Mayonnaise, low-fat
        • 1½ tsp Salt
        • 1 tsp Nutmeg, ground
        • ⅔ cup 1 Tbsp 1 tsp Apple cider vinegar
        • 2 cups Honey
        • 1 qt 3½ cups 3 Tbsp 1½ tsp *Carrots, fresh, shredded coarsely
        • 1 qt 3¾ cups (1 No. 10 can) Pineapple tidbits, canned, in 100% juice, drained
        • 1 qt 3⅓ cups *Green apples, fresh,cored, diced, unpeeled
        • 2½ cups 2¼ tsp Golden raisins
        • 1⅓ cups Shredded coconut

        100 Servings

          Weight

          • 5 lb Yogurt, low-fat, plain
          • 2 lb Mayonnaise, low-fat
          • - - Salt
          • - - Nutmeg, ground
          • - - Apple cider vinegar
          • - - Honey
          • 6 lb 8 oz *Carrots, fresh, shredded coarsely
          • 7 lb 12 oz Pineapple tidbits, canned, in 100% juice, drained
          • 4 lb *Green apples, fresh, cored, diced, unpeeled
          • 2 lb 6 oz Golden raisins
          • 8 oz Shredded coconut

          Measure

          • 2 qt 2 cups Yogurt, low-fat, plain
          • 3 cups Mayonnaise, low-fat
          • 1 Tbsp Salt
          • 2 tsp Nutmeg, ground
          • 1⅓ cups 2 Tbsp 2 tsp Apple cider vinegar
          • 1 qt Honey
          • 3 qt 3¼ cups 3 Tbsp *Carrots, fresh, shredded coarsely
          • 3 qt 3½ cups (2 No. 10 cans) Pineapple tidbits, canned, in 100% juice, drained
          • 3 qt 2⅔ cups *Green apples, fresh, cored, diced, unpeeled
          • 1 qt 1 cup 1 Tbsp 1½ tsp Golden raisins
          • 2⅔ cups Shredded coconut

          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 2½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Garnish with coconut.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Critical Control Point: Hold at 41 °F or below.
          • Portion with No. 8 scoop (½ cup).

          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.

          Nutrition

          Serving: 01⁄2 cup (No. 8 scoop) | Calories: 170 | Total Carbohydrate: 36g | Protein: 2g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 196mg | Potassium: 164mg | Dietary Fiber: 2g | Total Sugars: 29g | Vitamin D: 0IU | Calcium: 61mg | Iron: 1mg