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Broccoli Salad with Grapes (Fresh)
1/2 cup dark green vegetable, 1/4 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, #279 | 2 1/2 cup(s), packed |
Grapes, Red/Green, Seedless, Bulk, Fresh, #648 | 1 quart(s) |
Broccoli, Fresh Florets, #600 | 8 pound(s) |
Onions, Green Bunch, Fresh, #640 | 15 medium |
Mayonnaise, Reduced Calorie, Bulk, #283 | 1/4 gallon(s) |
Vinegar, White, Bulk, #384 | 1 1/2 tablespoon(s) |
Bacon, Sliced, Precooked, #121 | 6 ounce(s) |
DIRECTIONS
1. | Soak raisins in warm water for 5 minutes. Drain. |
2. | Cut red or green 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 1/2 cup dark green vegetable and 1/4 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 commodity products when available.
Serving Notes
Salad may be portioned into individual containers before service.