Broccoli Salad (Fresh)

Meal Component Contribution:
1/2 cup dark green vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Broccoli, Fresh Florets, #600	14 pound(s) + 12 ounce(s)
Dressing, Ranch, Dry Mix, #201	1 packet(s)
Milk, Fluid, Buttermilk, Cultured, Lowfat	2 quart(s)
Mayonnaise, Reduced Calorie, Bulk, #283	2 quart(s)
Bacon Bits, Imitation, Bulk, #199	8 ounce(s)
Cheese, American, Grated/Shredded, #60	1 pound(s)

1.	Place broccoli florets in large bowl. If broccoli florets are not prewashed, rinse under cool running water and drain well.
2.	To make dressing, combine ranch dressing packet mix, buttermilk and mayonnaise according to package directions. Mix well.
3.	Add dressing to broccoli.
4.	Add bacon bits and cheese to broccoli mixture. Stir to coat all pieces with dressing.
5.	Chill before serving. Portion with a 4 ounce spoodle or a #8 scoop per serving. Each portion provides 1/2 cup of dark green vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

For best results, chill for at least 2 hours before serving.

Use commodity products when available.

Calories

120

Carbohydrates

7.91 g

Dietary Fiber

2.84 g

Protein

4.03 g

Sodium

402.13 mg

Total Fat

8.57 g

Sat. Fat

1.74 g

Trans Fat

0.00 g