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Broccoli Salad with Grapes (Fresh)
½ cup dark green vegetable, ¼ cup fruit
Number of Portions: 50 Size of Portion: 2/3 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Dark Green)
- Fruits
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Raisins, Seedless, Dark, #2416 | 2 1/2 cups , packed |
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206 | 1 quarts |
Broccoli, Fresh Florets, #4000 | 8 pounds |
Onions, Green Bunch, Fresh, #4010 | 15 medium |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1/4 gallons |
Vinegar, White, Bulk, #2260 | 1 1/2 tablespoons |
Bacon, Sliced, Precooked, #1050 | 6 ounces , crumbled |
DIRECTIONS
1. | Soak raisins in warm water for 5 minutes. Drain. |
2. | Cut grapes in half. |
3. | Combine grape halves, raisins, broccoli, and sliced green onions together in bowl. |
4. | Mix mayonnaise and vinegar. Pour over broccoli mixture. |
5. | Sprinkle with cooked bacon crumbles. |
6. | 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. |
7. | 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. |
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 Vegetables“ provides seasoning and serving ideas for vegetables.
Serving Notes
Salad may be portioned into individual containers before service.
Nutrients Per Serving
Illustrated Presentation of Broccoli Salad with Grapes (Fresh)
| 1. |  1 serving of Broccoli Salad with Grapes |