Broccoli Salad - USDA Recipe for Schools

Broccoli Salad - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Our Broccoli Salad combines fresh broccoli and red onions in a slightly sweet creamy dressing.

 

Low-fat mayonnaise
2 lb
3 cups
4 lb
1 qt 2 cups

1. Dressing: Combine mayonnaise, sugar, vinegar, and milk in a medium bowl. Stir well. Set aside for step 3.

Sugar
1 lb
2 cups
2 lb
1 qt
White vinegar
1/2 cup
1 cup
Low-fat (1%) milk
2/3 cup
1 1/3 cups
*Fresh broccoli, florets
4 lb
1 gal 3 qt 1/2 cup
8 lb
3 gal 2 qt 1 cup

2. Combine broccoli, walnuts (optional), onions, and dried cranberries in a large bowl. Toss lightly. Set aside for step 3.

(Optional) Walnuts, chopped
1 lb
1 qt
2 lb
2 qt
*Fresh red onions, diced
6 oz
1 cup 2 Tbsp 2 tsp
12 oz
2 1/4 cups 1 Tbsp 1 tsp
Dried Cranberries
1 lb
3 cups 3 Tbsp 1 tsp
2 lb
1 qt 2 1/4 cups 2 Tbsp 2 tsp

3. Pour 3 cups (about 1 lb 8 oz) dressing over 1 gal (about 3 lb 1 oz) vegetable mixture. Stir well.

4. Transfer 3 qt (about 4 lb 8 oz) broccoli salad to a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Critical Control Point: Cool to 41 °F or lower within 4 hours.

6. Critical Control Point: Hold at 41 °F or below.

7. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #1: No Cook

Serving

NSLP/SBP Crediting Information: 1/2 cup (No. 8 scoop) provides 1/2 cup dark green vegetable and 1/8 cup fruit.

CACFP Crediting Information: 1/2 cup (No. 8 scoop) provides 1/2 cup vegetable and 1/8 cup fruit.

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