MEASURE (FOR 100 SERVINGS)
Broccoli, Fresh Florets, #4000
Dressing, Ranch, Dry Mix, #2244
Milk, Fluid, Buttermilk, Cultured, Lowfat
Mayonnaise, Reduced Calorie, Bulk, #2249
Bacon, Sliced, Precooked, #1050
Cheese, American, Grated/Shredded, #1306
Place the broccoli florets in a large bowl.
If the broccoli florets are not prewashed, rinse them under cool, running water and drain them well. If needed cut the broccoli into bite-sized pieces.
To make the dressing, combine the ranch dressing packet mix, buttermilk and mayonnaise according to package directions. Mix the ingredients well.
Add the dressing to the broccoli.
Dice the precooked bacon.
Add the bacon and cheese to the broccoli mixture. Stir the salad to coat all pieces with dressing.
Cover the salad with plastic wrap and chill before serving. For best results, chill the salad for at least 2 hours before serving.
CCP: Cover and refrigerate at 41 degrees F or lower, until ready for service. Check temperature every 30 minutes.
Portion with a 4 ounce spoodle or a #8 scoop per serving. Each portion provides ½ cup of 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.
For best results, chill for at least 2 hours before serving.
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.
1 serving of Broccoli Salad in a Styrofoam bowl
1 serving of Broccoli Salad in a clear container
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