Recipe

Carrot-Raisin Salad

Details

Yields 3 quarts
Serves:
Serving size: (1/4 cup vegetables/fruits)

INGREDIENTS

3 qt. Coarsely Shredded Fresh Carrots
4-1/2 c. California Raisins
1/2 c. Reconstituted Nonfat Dry Milk
2 c. Mayonnaise or Salad Dressing
1/2 tsp. Salt
1/2 tsp. Ground Nutmeg (optional)
2 tbsp. Reconstituted Frozen Lemon Juice Concentrate (optional)

DIRECTIONS

1. Measure carrots and raisins into large bowl.
2. In medium bowl, combine milk, mayonnaise, salt, nutmeg and lemon juice. Beat until smooth.
3. Pour dressing over carrots and raisins. Toss lightly till well coated.
4. Cover. Refrigerate for 1 to 1 1/2 hours or until ready to serve.
5. Toss again before serving. Portion with No.16 scoop (1/4 cup).

Nutrition Information (per serving)

Calories 116(0% from fat); Total Fat 7g (sat 1.1g, mono 2g, poly 3.9g); Cholesterol 5mg; Protein 1g; Carbohydrates 13g; Fiber 2g; Iron 0.4mg; Sodium 87mg; Calcium 18mg