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Bistro Broccoli Salad
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Melon topped with a salad of grapes, broccoli, eggs and nuts. Crisp, fresh and perfect for spring and summer.

Susan Doocy (recipe from the internet)

Serves/Makes:12 or more

  • 2-1/2 cups (600 ml) yogurt, plain non-fat
  • 1/2 cup (125 ml) reduced-fat mayonnaise
  • 1/4 cup (60 ml) sugar
  • 1/4 cup (60 ml) red wine vinegar
  • 1-1/2 tsp (7 ml). salt
  • 1 tsp (5 ml). celery seed
  • 1/4 tsp (1 ml). white pepper
  • 24 eggs, large, peeled, hard-cooked, coarsely chopped
  • 2 lbs (.9 kg). fresh broccoli flowerettes
  • 28 oz (784 grm). seedless red grapes
  • 1-1/4 cups (300 ml) red onion, finely chopped
  • 1/2 cup (125 ml) dry roasted sunflower seeds
  • 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.
This recipe came from: The Food Services of America Website. http://www.fsafood.com/fsacom/Cookbook/Recipes/A-Z+Listing/B/Bistro+Broccoli+Salad.htm

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