MEASURE (FOR 50 SERVINGS)
Raisins, Seedless, Dark, #2416
2 1/2 cup(s) , packed
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
Broccoli, Fresh Florets, #4000
Onions, Green Bunch, Fresh, #4010
Mayonnaise, Reduced Calorie, Bulk, #2249
Vinegar, White, Bulk, #2260
1 1/2 tablespoon(s)
Bacon, Sliced, Precooked, #1050
6 ounce(s) , crumbled
Soak raisins in warm water for 5 minutes. Drain.
Cut grapes in half.
Combine grape halves, raisins, broccoli, and sliced green onions together in bowl.
Mix mayonnaise and vinegar. Pour over broccoli mixture.
Sprinkle with cooked bacon crumbles.
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.
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.
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.
Salad may be portioned into individual containers before service.
1 serving of Broccoli Salad with Grapes
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