Recipe: School Cafeteria Carrot-Raisin Salad (6 and 50 servings, 1980's)

SCHOOL CAFETERIA CARROT-RAISIN SALAD

FOR 6 SERVINGS:
2 cups coarsely shredded carrots
3/4 cup raisins
4 tsp cup milk
1/3 cup mayonnaise
pinch salt
pinch ground nutmeg (optional)
1 tsp lemon juice (optional)

FOR 50 SERVINGS:
3 quarts coarsely shredded carrots
1 quart 1/2 cup raisins
1/2 cup milk
2 cups mayonnaise
1/2 tsp salt
1/2 tsp ground nutmeg (optional)
2 Tbsp lemon juice (optional)

Place carrots and raisins in large bowl; set aside.

Combine milk, mayonnaise or salad dressing, salt, nutmeg (optional) and lemon juice (optional). Pour dressing over carrots and raisins. Mix lightly.

Cover. Refrigerate for 1 to 1 1/2 hours.

Mix lightly before serving. Portion with No. 16 scoop (1/4 cup).

Source: USDA School Lunch Recipes - 1988.