MEASURE (FOR 100 SERVINGS)
Broccoli, Fresh Florets, #4000
17 pound(s) + 8 ounce(s)
Dressing, Ranch, Dry Mix, #2244
Milk, Fluid, Buttermilk, Cultured, Lowfat
Mayonnaise, Reduced Calorie, Bulk, #2249
Bacon, Sliced, Precooked
Cheese, American, Grated/Shredded, #1307
Place broccoli florets in large bowl. If broccoli florets are not prewashed, rinse under cool running water and drain well.
To make dressing, combine ranch dressing packet mix, buttermilk and mayonnaise according to package directions. Mix well.
Add dressing to broccoli.
Add bacon bits and cheese to broccoli mixture. Stir to coat all pieces with dressing.
Chill before serving.
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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