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
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%