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Source: MRS 2014
MRS: 1112 — Vegetables (1000s)
Carrot Raisin Salad
Meal Component Contribution:
1/2 cup red/orange vegetable, 1/8 cup fruit
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/2 cup red/orange vegetable, 1/8 cup fruit
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
- Fruits
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Carrots, Fresh, Raw, Shredded, #601 | 5 pound(s) + 12 ounce(s) |
Raisins, Seedless, Dark, #279 | 2 pound(s) + 14 ounce(s) |
Milk, Dry, Nonfat Powder, #376 | 1 cup(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 1 quart(s) |
Salt, Table, #343 | 1 teaspoon(s) |
Nutmeg, Ground, #333 | 1 teaspoon(s) |
Lemon Juice, Canned/Bottled, #398 | 1/4 cup(s) |
DIRECTIONS
1. | Place shredded carrots and raisins in large bowl. |
2. | Combine milk, mayonnaise, salt, nutmeg, and lemon juice. |
3. | Cover and refrigerate for 1 to 1 1/2 hours. CCP: Refrigerate at 41 degrees F or lower until ready for service. |
4. | Mix lightly before serving. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers . |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
174
Carbohydrates
28.57 g
Dietary Fiber
2.54 g
Protein
2.21 g
Sodium
222.19 mg
Total Fat
6.66 g
Sat. Fat
0.70 g
Trans Fat
0.00 g