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Marinated Fresh Vegetable Salad

Serving: ½ cup (Yield: 100 servings)

Ingredients

  • 3 lb 12 oz of broccoli florets, broken up
  • 1 lb 4 oz of cauliflower florets, broken up
  • 5 lb of carrots, grated
  • 1 lb 9 oz of cucumber, diced ¼ inch
  • 10 oz of green pepper, diced ¼ inch
  • 10 oz of onions, diced ¼ inc
  • 2 ½ cups of Italian salad dressing

Steps

  1. Place vegetables in large container.
  2. Pour dressing over vegetables. Mix thoroughly. CCP: Cool to 41°F or lower within 4 hours.
  3. Cover. Refrigerate until service.
  4. Portion with No. 8 scoop (1/2 cup). CCP: Hold at or below 41°F before and during service.


Nutritional Information

  • Calories: 45
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 90 mg
  • Carbohydrate: 7 g
  • Dietary Fiber: 2 g
  • Protein: 1 g
  • Vitamin A: 6110 IU
  • Vitamin C: 33.5 mg
  • Calcium: 28.3 mg
  • Iron: 0.37 mg

Sourced from: Iowa Department of Education

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