| CARROT-RAISIN SALAD | ||||||||
| Makes approximately 100 – 1/3 cup servings. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Carrots, shredded | 15 lbs. | 15 cups (or 3 ¾ qts.) | ||||||
| Seedless raisins | 2 lbs. | 6 cups (or 1 ½ qts.) | ||||||
| Celery, diced fine | 2 ¼ lbs. | 9 cups (or 2 ¼ qts.) | ||||||
| Pineapple juice | 3 cups | |||||||
| Mayonnaise | 3 Tbsps. | |||||||
| Sugar | 1 lb. 5 oz. | 2 1/3 cups | ||||||
| Salt | 2/3 oz. | 1 Tbsps. | ||||||
| DIRECTIONS: | ||||||||
| 1. Shred carrots fine. Add raisins and diced celery to mixture. | ||||||||
| 2. Mix pineapple juice, mayonnaise, sugar and salt. Pour over shredded carrots; mix thoroughly and chill before serving. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1/3 cup | |||||||
| Calories | 61 | Iron | 0.34 Mg | Protein | 0.57 G | 3.72% | ||
| Cholesterol | 0 Mg | Calcium | 14.66 Mg | Carbohydrates. | 14.99 G | 97.65% | ||
| Sodium | 89 Mg | Vitamin A | 466 RE | Total Fat | 0.42 G | 6.18% | ||
| Fiber | 1.06 G | Vitamin C | 3.39 Mg | Saturated Fat. | 0.06 G | 0.86% | ||