Carrot Raisin Salad - USDA Recipe for Schools

Carrot Raisin Salad - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Our Carrot-Raisin Salad is sure to please with carrots, pineapple, apples and raisins all in a yogurt based dressing.

 

Low-fat yogurt, plain
2 lb 8 oz
1 qt 1 cup
5 lb
2 qt 2 cups

1. Dressing: Combine yogurt, mayonnaise, salt, nutmeg, vinegar, and honey in a medium bowl. Stir well. Set aside for step 3.

Low-fat mayonnaise
1 lb
1 1/2 cups
2 lb
3 cups
Salt
1 1/2 tsp
1 Tbsp
Ground nutmeg
1 tsp
2 tsp
Apple cider vinegar
2/3 cup 1 Tbsp 1 tsp
1 1/3 cups 2 Tbsp 2 tsp
Honey
2 cups
1 qt
*Fresh carrots, shredded coarsely
3 lb 4 oz
1 qt 3 1/2 cups 3 Tbsp 1 1/2 tsp
6 lb 8 oz
3 qt 3 1/4 cups 3 Tbsp

2. Combine carrots, pineapple tidbits, apples, and raisins in a large bowl. Toss lightly. Set aside for step 3.

Canned pineapple tidbits in 100% juice, drained
3 lb 14 oz
1 qt 3 3/4 cups (1 No. 10 can)
7 lb 12 oz
3 qt 3 1/2 cups (2 No. 10 cans)
*Fresh green apples, cored, diced, unpeeled
2 lb
1 qt 3 1/3 cups
4 lb
3 qt 2 2/3 cups
Golden Raisins
1 lb 3 oz
2 1/2 cups 2 1/4 tsp
2 lb 6 oz
1 qt 1 cup 1 Tbsp 1 1/2 tsp

3. Pour 1 qt (about 2 lb 8 oz) dressing over 2 qt 3 cups (about 3 lb 6 oz) vegetable mixture. Stir well.

4. Transfer 2 qt 3 cups (about 5 lb 11 oz) carrot-raisin salad to a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Coconut, shredded
4 oz
1 1/3 cups
8 oz
2 2/3 cups

5. Garnish with coconut.

6. Critical Control Point: Cool to 41 °F or lower within 4 hours.

7. Critical Control Point: Hold at 41 °F or below.

8. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

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

Serving

NSLP/SBP Crediting Information: 1/2 cup (No. 8 scoop) provides 1/4 cup red/orange vegetable and 1/4 cup fruit.

CACFP Crediting Information: 1/2 cup (No. 8 scoop) provides 1/4 cup vegetable and 1/4 cup fruit.

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