MEASURE (FOR 50 SERVINGS)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
1 quart + 3 cups
Broccoli, Fresh Florets, #4000
Onions, Green Bunch, Fresh, #4010
Mayonnaise, Reduced Calorie, Bulk, #2249
Vinegar, White, Bulk, #2260
1 1/2 tablespoons
Bacon, Sliced, Precooked, #1050
6 ounces , crumbled
If the grapes have not been pre-washed, rinse them under cook, running water and drain them throughly.
Cut the grapes in half.
Slice the green onions into thin round slices.
Dice the precooked bacon.
Combine the grape halves, broccoli, and sliced green onions together in a bowl.
Mix the mayonnaise and vinegar together. Pour the dressing over the broccoli mixture.
Sprinkle the salad with cooked bacon dices.
Serve the salad immediately, or cover it and place it in the refrigerator until ready for service.
CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service.
Portion into individual cups with a #6 scoop (2/3 cup serving) per serving. Each portion provides 1/2 cup dark green vegetable and 1/8 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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