Revised
2026
BROCCOLI SALAD

Broccoli Salad USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
Our Broccoli Salad combines fresh broccoli, dried cranberries, and red onions in a light, fruity dressing.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ½ cup vegetable (½ cup dark green vegetable).
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Prep Time 20 minutes
Total Time 20 minutes

Ingredients
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced

Quantity
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced

Ingredients
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced

Quantity
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced
*See Marketing Guide

Ingredients
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced

Quantity
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced
*See Marketing Guide

Ingredients
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced

Quantity
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced
*See Marketing Guide

Ingredients
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced

Quantity
 

6 Servings

  • 4 oz or ½ cup Mayonnaise, low-fat
  • 2 Tbsp Granulated sugar
  • 2 Tbsp Apple juice
  • 1 Tbsp Vinegar, white
  • 8 oz or 1 qt Broccoli, florets, fresh, trimmed
  • 2 oz or ¼ cup Sunflower seeds (optional)
  • 1 oz or ¼ cup Cranberries, dried, sweetened, whole
  • ¾ oz or 1 ½ Tbsp Onion, red, fresh, diced
*See Marketing Guide

Instructions
 

  • To make the dressing, combine mayonnaise, sugar, apple juice, and vinegar in a large mixing bowl. Stir well.
  • Add broccoli, sunflower seeds (if using), dried cranberries, and red onion to the bowl with the dressing. Gently mix until the dressing is evenly distributed.
  • Transfer broccoli salad to a serving bowl. Refrigerate until time to serve.
    Critical Control Point:
    Cool to 40 °F or lower within 4 hours.
    Hold at 40 °F or below.
  • Portion with No. 8 scoop (½ cup).

Nutrition INFORMATION

Broccoli Salad USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup (No. 8 scoop)
Calories
113
Total Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
156
mg
7
%
Total Carbohydrate
 
13
g
4
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
10
g
11
%
Added Sugars included
 
7
g
Protein
 
1
g
2
%
Vitamin A
 
12
mcg RAE
Vitamin C
 
34
mg
41
%
Calcium
 
19
mg
2
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Optional Ingredients are not included in recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
Yield / Volume