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5 from 1 vote

Carrot Raisin Salad USDA Recipe for Family Child Care Homes

Carrot Raisin Salad is a favorite springtime recipe packed with fresh carrots, canned pineapple tidbits, fresh green apples, raisins, and shredded coconut. Yummy!
CACFP CREDITING INFORMATION
½ cup (½ cup measuring cup or No. 8 scoop) provides ¼ cup vegetable (¼ cup red/orange vegetable) and ¼ cup fruit.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Salad, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Program Type: CACFP
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
6 Servings
Calories: 189

Ingredients

  • 5 oz or ⅔ cup Low-fat yogurt, plain
  • 2 oz or ¼ cup Low-fat mayonnaise
  • ¼ tsp Salt
  • ⅛ tsp Ground nutmeg
  • 1 Tbsp plus 1½ tsp Apple cider vinegar
  • 2½ oz or ¼ cup Honey
  • 6½ oz or ¾ cup Fresh carrots, shredded coarsely
  • 7½ oz or 1 cup Canned pineapple tidbits in 100% juice, drained
  • 4 oz or 1 cup Fresh green apples, cored, small diced, unpeeled
  • 2½ oz or 1¼ cups Golden raisins
  • ½ oz or ¼ cup Coconut, shredded

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  • 5 oz or ⅔ cup Low-fat yogurt, plain
  • 2 oz or ¼ cup Low-fat mayonnaise
  • ¼ tsp Salt
  • ⅛ tsp Ground nutmeg
  • 1 Tbsp plus 1½ tsp Apple cider vinegar
  • 2½ oz or ¼ cup Honey
  • 6½ oz or ¾ cup Fresh carrots, shredded coarsely
  • 7½ oz or 1 cup Canned pineapple tidbits in 100% juice, drained
  • 4 oz or 1 cup Fresh green apples, cored, small diced, unpeeled
  • 2½ oz or 1¼ cups Golden raisins
  • ½ oz or ¼ cup Coconut, shredded

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 dressing over fruit and vegetable mixture. Stir well.
  • Garnish with coconut.
  • Cover and refrigerate. Keep the salad refrigerated or store at a cool temperature of 40 °F or lower until ready to serve.
  • Serve chilled.
  • Serve ½ cup (portion with ½ cup measuring cup or No. 8 scoop).

Nutrition

Serving: 0½ cup (No. 8 scoop) | Calories: 189 | Total Carbohydrate: 39g | Protein: 4g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 217mg | Potassium: 209mg | Dietary Fiber: 2g | Total Sugars: 32g | Vitamin C: 6mg | Vitamin D: 0IU | Calcium: 50mg | Iron: 1mg | Vitamin A: 287mcg