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Carrot and Raisin Salad
CACFP: 1/4 cups = 1/2 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 |
1&1/2 Tablespoons |
1/2 cup |
| Mayonnaise |
1/4 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.
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