Foodservice Recipe: Spicey Carrot Salad
Farm to School Foodservice Recipe
Ingredients
11 lb sliced carrots
2 lb sliced jalapenos
3 lb yellow onions
1 Tbsp salt
1 Tbsp oregano
1 cup olive oil
Procedure
Wash and slice carrots and jalapenos
Wash and dice onions.
Steam carrots for 6-8 minutes if frozen, or 10-12 minutes if fresh, until carrots are tender-crisp and internal temperature reaches 140 degrees.
Add jalapenos, onions, salt, oregano, and oil. Toss to combine.
Refrigerate the mixture overnight to allow flavors to meld.
Serve cold.
Nutrition
Calories: 44.7
Total Fat: 2.99 g
Saturated Fat: .23 g
Carbohydrates: 7.54 g
Dietary Fiber: 2.76 g
Sodium: 363 mg
Servings: 100
Servings Size: 1/2 cup
Meal Component: 1/2 cup vegetable
Recipe Notes
This can be made and stored in the refrigerator for up to a week. It is a great addition to any salad bar.