Source: MRS 2015
MRS: 1110 — Vegetables (1000s)

Broccoli Salad with Grapes (Fresh)

Meal Component Contribution:
½ cup dark green vegetable, ¼ cup fruit
Number of Portions: 50  Size of Portion: 2/3 cup
Recipe HACCP Process: #1 - No cook
Vegetables (Dark Green) Fruits
  •  Vegetables (Dark Green)
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Raisins, Seedless, Dark, #2416
2 1/2 cup(s), packed
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
1 quart(s)
Broccoli, Fresh Florets, #4000
8 pound(s)
Onions, Green Bunch, Fresh, #4010
15 medium
Mayonnaise, Reduced Calorie, Bulk, #2249
1/4 gallon(s)
Vinegar, White, Bulk, #2260
1 1/2 tablespoon(s)
Bacon, Sliced, Precooked, #1050
6 ounce(s)
DIRECTIONS

1.

Soak raisins in warm water for 5 minutes. Drain.

2.

Cut grapes in half.

3.

Combine grape halves, raisins, broccoli,  and sliced green onions together in bowl.

4.

Mix mayonnaise and vinegar. Pour over broccoli mixture.
Toss gently to coat.

5.

Sprinkle with cooked bacon crumbles.

6.

Serve immediately or cover and place in refrigerator until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

7.

Portion with a #6 scoop (2/3 cup serving) per serving. Each portion provides ½ cup dark green vegetable and ¼ cup fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Serving Notes

Salad may be portioned into individual containers before service.

Nutrients Per Serving
Calories
133
Carbohydrates
13.23 g
Dietary Fiber
3.55 g
Protein
3.40 g
Sodium
225.79 mg
Total Fat
8.22 g
Sat. Fat
1.23 g
Trans Fat
0.00 g


Illustrated Presentation of Broccoli Salad with Grapes (Fresh)
1.

1 serving of Broccoli Salad with Grapes