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June 20, 2018

Cool Summer Broccoli Salad

A crunchy and sweet recipe using summer broccoli!
This is a summer school food service recipe for local Broccoli and dried berries.
Cooking and prep level: Basic.
Adapted from Make It Local, Recipes for Alaska’s Children
  • Prep Time1 hr
  • Yield100
  • Serving Size1/2 cup
  • Energy220 cal
  • HAACP Process1
  • USDA Meal Components
    • ¼ cup red/orange vegetable
    • ½ cup dark green vegetable
    • ¼ cup fruit. (Dried fruit credits as twice the volume served NSLP/CACFP.)

Ingredients

  • 7 lbs Broccoli, raw-trimmed into bite-sized pieces
  • 2 cups Onions, fresh minced
  • 6 lbs 8 oz Carrots, shredded
  • 4 lbs 8 oz Raisins or Cranberries, dried
  • 2 lbs Walnut pieces (optional)
  • 3 lbs Mayonaise, light or low-fat
  • 2 lbs Yogurt, Greek Style no-fat
  • ½ cup Vinegar, white
  • 1½ lbs Sugar
  • 1½ tsp Salt
  • ½ cup Milk, low-fat, as needed for consistency

Method

1

For dressing combine yogurt, mayonnaise, sugar, vinegar, salt, and milk. Mix well.

2

Set aside for 1 hour to dissolve sugar.

3

Add broccoli, carrots, raisins, walnuts, and onions to dressing. Stir to coat all pieces.

4

Spread 4 lb 9 oz (approximately 3 qt ½ cup) into each shallow pan (12″ x 20″ x 2 ½”) to a product depth of 2″ or less.

5

For 50 servings, use 2 pans. For 100 servings, use 4 pans.

6

CCP: hold at a minimum of 40F.

7

Serve with a #8 scoop.

For a color twist add chopped red-skin apples to the recipe!
6½ lbs for a ¼ cup serving of fruit, or 3¼ lbs for a ⅛ cup fruit serving. Increase serving size 1 oz for a ¼ cup serving of fruit, or ½ oz for a ⅛ cup serving of fruit.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size1/2 cup
  • Amount per serving
  • Calories220
  • % Daily Value*
  • Total Fat10.6 g13.59%
  • Saturated Fat1.3 g6.5%
  • Trans Fat0 g
  • Cholesterol5.3 mg1.77%
  • Sodium249 mg10.83%
  • Total Carbohydrate30.7 g11.16%
  • Dietary Fiber3.1 g11.07%
  • Total Sugars21.9 g
  • Protein4.2 g8.4%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Food Service Recipe, Summer

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