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Bistro Broccoli Salad
Yield: 24 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Plain nonfat yogurt | 20 oz. | 2-1/2 cups | ||||
| Reduced-fat mayonnaise | 4 oz. | 1/2 cup | ||||
| Sugar | - | 1/4 cup | ||||
| Red wine vinegar | 2 oz. | 1/4 cup | ||||
| Salt | - | 1-1/2 tsp. | ||||
| Celery seed | - | 1 tsp. | ||||
| White pepper | - | 1/4 tsp. | ||||
| Peeled, hard-cooked eggs, coarsely chopped | 2 lb. 10 oz. * | 24 Large | ||||
| Fresh broccoli flowerettes | 2 lb. | - | ||||
| Seedless red grapes | 28 oz. | - | ||||
| Red onion, finely chopped | 5 oz. | 1-1/4 cups | ||||
| Dry roasted sunflower seeds | 2 oz. | 1/2 cup |
- DIRECTIONS
- » In mixing bowl or blender, thoroughly blend yogurt, mayonnaise, sugar, vinegar, salt, celery seed, and white pepper; cover and refrigerate.
- » In large bowl, combine eggs, broccoli, grapes, onion, and sunflower seeds.
- » Blend in dressing. Cover and refrigerate salad until serving.
*If using peeled, hard-cooked egg product.