Black Pearl Medley® Sesame Broccoli Salad - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 40 ½-cup portions

Each 1-cup portion provides 1 grain/bread eq., ¼ cup vegetable (1/8 cup red/orange, 1/8 cup dark green)

  • 2 lbs. InHarvest Black Pearl Medley® 
  • 8 c. broccoli florets
  • ¾ c. low-sodium soy sauce
  • 1 c. orange juice
  • ¼ c. sesame oil 
  • 2⅔ T. finely minced or grated fresh ginger
  • 4 c. peeled, thinly sliced (as coins) carrot
  • ½ c. thinly sliced scallion
  • ½ c. chopped fresh cilantro


  1. Using the package directions as a guide, slightly overcook InHarvest Black Pearl Medley (to avoid toughening of the grains caused by the acid in the dressing).
  2. Lay the cooked Black Pearl Medley out on a sheet pan. Reserve the sheet pan in a walk-in or cooler until the grain is chilled.
  3. Blanch the broccoli in boiling water, or steam just until the florets are crisp- tender. Plunge the florets into ice water. Drain well.
  4. To make the dressing, combine the soy sauce, orange juice, sesame oil and ginger. 
  5. In a large bowl, combine the chilled Black Pearl Medley, broccoli florets, carrot slices, scallion and cilantro. Mix all ingredients well.
  6. Add the vinaigrette to the grain salad and mix well again. Reserve chilled until service.

Nutrition Facts
Per serving: 170 cal., 5 g pro., 30 g carb., 5 g fiber, 3 g fat, 0 g sat. fat, 0 mg chol., 342 mg sod., 3 g sugar