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4.34 from 6 votes

Broccoli Salad USDA Recipe for Schools

Our Broccoli Salad combines fresh broccoli and red onions in a slightly sweet creamy dressing.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄2 cup dark green vegetable.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Fall, Spring
50 Servings
Calories: 107

Ingredients

50 Servings

    Weight

    • 2 lb Low-fat mayonnaise
    • 1 lb Sugar
    • - - White vinegar
    • - - Low-fat (1%) milk
    • 4 lb *Fresh broccoli, florets
    • 1 lb (Optional) Walnuts, chopped
    • 6 oz *Fresh red onions, diced
    • 1 lb Dried cranberries

    Measure

    • 3 cup Low-fat mayonnaise
    • 2 cups Sugar
    • ½ cup White vinegar
    • ⅔ cup Low-fat (1%) milk
    • 1 gal 3 qt ½ cup *Fresh broccoli, florets
    • 1 qt (Optional) Walnuts, chopped
    • 1 cup 2 Tbsp 2 tsp *Fresh red onions, diced
    • 3 cups 3 Tbsp 1 tsp Dried cranberries

    100 Servings

      Weight

      • 4 lb Low-fat mayonnaise
      • 2 lb Sugar
      • - - White vinegar
      • - - Low-fat milk (1%)
      • 8 lb *Fresh broccoli, florets
      • 2 lb (Optional) Walnuts, chopped
      • 12 oz *Fresh red onions, diced
      • 2 lb Dried cranberries

      Measure

      • 1 qt 2 cups Low-fat mayonnaise
      • 1 qt Sugar
      • 1 cup White vinegar
      • 1⅓ cups Low-fat (1%) milk
      • 3 gal 2 qt 1 cup *Fresh broccoli, florets
      • 2 qt (Optional) Walnuts, chopped
      • 2¼ cups 1 Tbsp 1 tsp *Fresh red onions, diced
      • 1 gal 2¼ cups 2 Tbsp 2 tsp Dried cranberries

      -

      50 Servings

        Weight

        • 2 lb Low-fat mayonnaise
        • 1 lb Sugar
        • - - White vinegar
        • - - Low-fat (1%) milk
        • 4 lb *Fresh broccoli, florets
        • 1 lb (Optional) Walnuts, chopped
        • 6 oz *Fresh red onions, diced
        • 1 lb Dried cranberries

        Measure

        • 3 cup Low-fat mayonnaise
        • 2 cups Sugar
        • ½ cup White vinegar
        • ⅔ cup Low-fat (1%) milk
        • 1 gal 3 qt ½ cup *Fresh broccoli, florets
        • 1 qt (Optional) Walnuts, chopped
        • 1 cup 2 Tbsp 2 tsp *Fresh red onions, diced
        • 3 cups 3 Tbsp 1 tsp Dried cranberries

        100 Servings

          Weight

          • 4 lb Low-fat mayonnaise
          • 2 lb Sugar
          • - - White vinegar
          • - - Low-fat milk (1%)
          • 8 lb *Fresh broccoli, florets
          • 2 lb (Optional) Walnuts, chopped
          • 12 oz *Fresh red onions, diced
          • 2 lb Dried cranberries

          Measure

          • 1 qt 2 cups Low-fat mayonnaise
          • 1 qt Sugar
          • 1 cup White vinegar
          • 1⅓ cups Low-fat (1%) milk
          • 3 gal 2 qt 1 cup *Fresh broccoli, florets
          • 2 qt (Optional) Walnuts, chopped
          • 2¼ cups 1 Tbsp 1 tsp *Fresh red onions, diced
          • 1 gal 2¼ cups 2 Tbsp 2 tsp Dried cranberries

          Instructions

          • 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 2½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Critical Control Point: Hold at 41 °F or below.
          • Portion with No. 8 scoop (1⁄2 cup).

          Notes

          *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.

          Nutrition

          Serving: 01⁄2 cup (No. 8 scoop) | Calories: 107 | Total Carbohydrate: 22g | Protein: 1g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 6mg | Sodium: 170mg | Potassium: 128mg | Dietary Fiber: 2g | Total Sugars: 18g | Vitamin D: 2IU | Calcium: 23mg | Iron: 0mg