Broccoli Salad, USDA

Ingredients

Reduced calorie salad dressing(or lowfat mayonnaise)2 pounds
Sugar1 pound
White vinegar¼ cup
Lowfat 1% milk¼ cup
Fresh broccoli, florets(3 pounds, 8 ounces)3.5 pounds
Raisins(2 pounds, 4 ounces)2.25 pounds
Walnuts, chopped (optional)1 pound
Fresh red onions, sliced (optional)6 ounces

Instructions

  1. For dressing: Combine salad dressing or mayonnaise, sugar, vinegar, and milk. Mix well.
  2. Cut broccoli into bite-size pieces. Add dressing.
  3. Add raisins, walnuts (optional), and onions (optional) to broccoli mixture. Stir to coat all pieces with dressing. Spread 4 lb 9 oz (approximately 3 qt 1⁄2 cup) into each shallow pan (12″ x 20″ x 2 1⁄2″) to a product depth of 2″ or less. For 50 servings, use 2 pans.
  4. Cover. Refrigerate until service. Portion with No. 8 scoop (1⁄2 cup).

Recipe Notes

CCP: Cool to 41° F or lower within 4 hours.