Broccoli Salad USDA Recipe for CACFP

Broccoli Salad USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Broccoli Salad combines fresh broccoli and red onions in a slightly sweet creamy dressing.
¹⁄2 cup (No. 8 scoop) provides ¹⁄2 cup vegetable.
3 from 2 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

click here to create an account.


  • Dressing: Combine mayonnaise, sugar, vinegar, and milk in a medium bowl. Stir well. Set aside for step 3.
  • Combine broccoli, walnuts (optional), onions, and dried cranberries in a large bowl. Toss lightly.
  • Pour 3 cups (about 1 lb 8 oz) dressing over 1 gal (about 3 lb 1 oz) vegetable mixture. Stir well.
  • Transfer 3 qt (about 4 lb 8 oz) broccoli salad to a steam table pan (12" x 20" x 2¹⁄2").
    For 25 servings, use 1 pans.
    For 50 servings, use 2 pans.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold at 40 °F or below.
  • Portion with No. 8 scoop (¹⁄2 cup).


Nutrition Facts
Broccoli Salad USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop)
Calories 107 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 6mg2%
Sodium 170mg7%
Potassium 128mg4%
Total Carbohydrate 22g7%
Dietary Fiber 2g8%
Total Sugars 18g20%
Protein 1g2%
Vitamin D 2IU13%
Calcium 23mg2%
Iron 0mg0%
*Marketing Guide
25 Servings:
Mature onions: 4 oz
Broccoli: 2 lb
50 Servings:
Mature onions: 8 oz
Broccoli: 4 lb


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #1: No Cook.
Yield / Volume
25 Servings:
About 4 lb 8 oz
About 2 qt 1 cup/1 steam table pan
(12" x 20" x 2¹⁄2")
50 Servings:
About 9 lb
About 1 gal 2 cups/2 steam table pans (12" x 20" x 2¹⁄2")