Source: U.S. Department of Defence
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Broccoli Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 504 00
BROCCOLI SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
266 cal
33 g
4g
15 g
6 mg
129 mg
51 mg
Ingredient
Weight
Measure
Issue
BROCCOLI,FRESH,BUNCH
13-1/2 lbs
22-1/8 lbs
SALAD DRESSING,MAYONNAISE TYPE
4 lbs
2 qts
SUGAR,GRANULATED
1-3/4 lbs
1 qts
4-1/8 oz
1/2 cup
VINEGAR,DISTILLED
MILK,NONFAT,DRY
1/4 oz
1 tbsp
4-1/8 oz
1/2 cup
WATER
RAISINS
4-3/4 lbs
3 qts 3 cup
WALNUTS,SHELLED,HALVES AND PIECES
2-1/8 lbs
2 qts
11-1/4 oz
2 cup
12-1/2 oz
ONIONS,FRESH,CHOPPED
Method
1
Cut broccoli heads into florets. Dice stems.
2
Reconstitute milk. Combine fat free salad dressing, sugar, vinegar, and milk. Mix well. Add to broccoli.
3
Add raisins, walnuts (optional), and onions to broccoli mixture. Stir to coat all pieces with dressing.
4
CCP: Refrigerate product at 41F. or lower. Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 266 cal |
| Carbohydrates: | 33 g |
| Protein: | 4g |
| Fat: | 15 g |
| Cholesterol: | 6 mg |
| Sodium: | 129 mg |
| Calcium: | 51 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BROCCOLI,FRESH,BUNCH | 13-1/2 lbs | 22-1/8 lbs | |
| SALAD DRESSING,MAYONNAISE TYPE | 4 lbs | 2 qts | |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| VINEGAR,DISTILLED | 4-1/8 oz | 1/2 cup | |
| MILK,NONFAT,DRY | 1/4 oz | 1 tbsp | |
| WATER | 4-1/8 oz | 1/2 cup | |
| RAISINS | 4-3/4 lbs | 3 qts 3 cup | |
| WALNUTS,SHELLED,HALVES AND PIECES | 2-1/8 lbs | 2 qts | |
| ONIONS,FRESH,CHOPPED | 11-1/4 oz | 2 cup | 12-1/2 oz |
| Method: | |
|
1 Cut broccoli heads into florets. Dice stems. 2 Reconstitute milk. Combine fat free salad dressing, sugar, vinegar, and milk. Mix well. Add to broccoli. 3 Add raisins, walnuts (optional), and onions to broccoli mixture. Stir to coat all pieces with dressing. 4 CCP: Refrigerate product at 41F. or lower. Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence