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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.
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