Source: MRS 2020
MRS: 1148 — Vegetables (1000s)

Broccoli Florets with Dip (Fresh)

Meal Component Contribution:
½ cup dark green vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Dark Green)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Broccoli, Fresh Florets, #4000
7  pounds
Dressing, Fat Free Ranch, 12 gram, #2208
50  packets
Dressing, Fat Free 1000 Island, 12 gram, #2207
50  packets
DIRECTIONS

1.

If needed, rinse the broccoli under cool, running water. Then drain them thoroughly. Cut the florets into bite-sized pieces.

2.

Portion ½ cup broccoli florets in each individual portion container. Cover and refrigerate the broccoli until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

3.

Portion 1 individual portion container with 1 packet dressing  per serving. Each portion provides ½ cup dark green vegetable.

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 Salads“ provides seasoning and serving ideas for salads.

Nutrients Per Serving
Calories
24
Carbohydrates
4.66 g
Dietary Fiber
1.34 g
Protein
0.95 g
Sodium
128.50 mg
Total Fat
0.11 g
Sat. Fat
0.02 g
Trans Fat
0.00 g