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Broccoli Salad
or Carrot Salad variation
  50 servings 100 servings
Fresh broccoli 2 gallons, 2 quarts
(6 pounds, 12 ounces)		 5 gallons
(13 pounds, 8 ounces)
or Fresh carrots, peeled and topped 2 gallons, 2 quarts
(10 pounds)		 5 gallons
(20 pounds)
Lowfat mayonnaise 1 quart
(2 pounds)		 2 quarts
(4 pounds)
Sugar 2 cups
(1 pound)		 4 cups
(2 pounds)
White vinegar ¼ cup ½ cup
Lowfat milk ¼ cup ½ cup
Raisins 1 quart, 3 ½ cups
(2 pounds, 6 ounces)		 3 quarts, 3 cups
(4 pounds, 12 ounces)
Walnuts, chopped (optional)
or drained pineapple tidbits		 3 ¾ cups
(1 pound)		 1 quart, 3 ½ cups
(2 pounds)
Red onions, sliced (optional) 1 cup
(6 ounces) 		2 cups
(12 ounces)

Wash broccoli. Cut heads into florets, dice stems. Combine lowfat mayonnaise, sugar, vinegar and milk. Mix well. Add to diced broccoli. Add raisins, walnuts (optional), and onions (optional) to broccoli mixture. Stir to coat all pieces with dressing.

Chill before serving. (For best results, chill for at least 2 hours before serving.)

Serving: ½ cup

Yield: 50 servings (11 pounds, 3 ounces) or 100 servings (22 pounds, 6 ounces)

Nutrients per serving: calories: 156; protein: 2 grams; carbohydrate: 32 grams; total fat: 3.8 grams; saturated fat: .7 grams; cholesterol: 4 milligrams; vitamin A: 78 RE/774 IU; vitamin C: 47 milligrams; iron: .9 milligrams; calcium: 36 milligrams; sodium: 107 milligrams; dietary fiber: 2 grams.