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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

Place vegetables in large container.
Pour dressing over vegetables. Mix thoroughly. CCP: Cool to 41°F or lower within 4 hours.
Cover. Refrigerate until service.
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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