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Broccoli Salad
25 servings
25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
½ cup (No. 8 scoop) provides:
- ½ cup vegetable.
Ingredients
Broccoli Salad
| 1 lb Low-fat mayonnaise |
| 8 oz Sugar |
| ¼ cup White vinegar |
| ⅓ cup Low-fat (1%) milk |
| 2 lb Fresh broccoli, florets |
| 8 oz Walnuts, chopped (Optional) |
| 3 oz Fresh red onions, diced |
| 8 oz Dried cranberries |
Broccoli Salad Directions
- Dressing: Combine mayonnaise, sugar, vinegar, and milk in a medium bowl. Stir well. Set aside for step 3.
- Combine broccoli, walnuts (optional), onions, and dried cranberries in a large bowl. Toss lightly.
- Pour 3 cups (about 1 lb 8 oz) dressing over 1 gal (about 3 lb 1 oz) vegetable mixture. Stir well.
- Transfer 3 qt (about 4 lb 8 oz) broccoli salad to a steam table pan (12" x 20" x 2½").
- For 25 servings, use 1 pan.
- For 50 servings, use 2 pans.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Portion with No. 8 scoop (½ cup).
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
