1 minute read
SANDY’S CLASSIC BROCCOLI SALAD
BY BECKY TERRY, 2022-2023 SNA-WI NEXT GENERATION COMMITTEE CHAIR
We have a salad bar at our high school that lends itself to new salads using up various leftovers. Our foodservice assistant, Sandy and head cook, Camillo are very creative at making up these recipes. They especially like to add a lot of “love” to the recipe that I always need to clarify exactly what that means. I always appreciate their approach and our teamwork makes sure that the recipes taste great and meet the nutritional requirements. One of the student and staff favorites is Sandy’s Classic Broccoli Salad. It meets the dark green vegetable requirement and is delicious! It is a true classic. It may lean higher on the sodium side, but worth adjusting other menu items to fit it in.
Advertisement
SANDY’S BROCCOLI SALAD
Number of Portions: 48
Size of Portion: 1/2 cup
Condiment, mayonnaise, lofat, no cholesterol – 1 1/2qt
Baking, sugars, granulated – 1 cup
Baking, vinegar, cider – 1 cup
Baking, flavoring, lemon juc, cnd or btld – 2tbsp
Spice, pepper, black – 2tbsp, ground
Veggie, fresh, broccoli, raw – 8lb
GORDON FOOD SERVICE RECIPE
Onions, red, raw – 1/2 cup, chopped
Raisins, unsweetened, individual package – 4 (1.33oz)
Bacon bits – 4oz
Cheese, cheddar, yellow, reduced fat, shredde – 16oz
Seed, sunflower – 3oz
1. Combine 6 cups salad dressing (mayo), 1 c sugar, 1 c apple cider vinegar (red wine vinegar is good too), and 2 Tbsp pepper in bowl. Mix well.
2. Wash and cut 8 # fresh broccoli florets into bite size pieces.
3. Chop 1/2 of a medium red onion.
4. Combine broccoli, red onion, 4 small boxes of raisins, and 1 cup bacon pieces in bowl. Add dressing and stir to coat all pieces.
5. Divide salad into two. We put ours in shallow, 1/2 long pan. 24, 1/2 cup servings per pan. Sprinkle the top with 1/2 cup shredded cheddar reduced fat cheese. Spring with sunflower seeds. We use 3 small packages total for two pans.
6. Cover and refrigerate. Hold at 41 degrees or below. Portion with 1/2 cup (#8) scoop.
