CACFP Recipe: Fresh Carrot Salad
Farm to School Foodservice Recipe
Ingredients
1/2 cup raisins
2 cups carrots, peeled and coarsely grated
1 1/3 cup green apple, peeled, cored, and coarsely grated
1/2 lemon, juiced
1 Tbsp. Olive oil or canola oil
Procedure
Soak raisins in warm water for 15 minutes, then drain.
Combine all ingredients into a medium bowl, mixing together well until all vegetable and fruit pieces are evenly distributed.
Nutrition
Servings: 4
Serving Size: 1 cup
Meal Component: ONe cup provides 1/2 cup fruit and 1/2 cup vegetable
Recipe Notes
Snack/Lunch/Supper Crediting for Ages 3-5