Carrot and Raisin Salad
CACFP: ¼ cup = ½ fruit/vegetable


Ingredients 6 servings 20 servings
Carrots, without tops, shredded 7 ounces 1 pound 7 ounces
Raisins 4 ounces 11 ounces
Crushed Pineapple, canned 1½ Tablespoons ½ cup
Mayonnaise ¼ cup + 2 Tablespoons 1 cup



  • 1. Soak raisins for 1 hour or more in pineapple juice drained from the crushed pineapple.
  • 2. Drain raisins and combine all ingredients.
  • 3. Chill (refrigerate overnight if possible) and serve.