Bistro Broccoli Salad

• 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

1. In mixing bowl or blender, thoroughly blend yogurt, mayonnaise, sugar, vinegar, salt, celery seed and white pepper; cover and refrigerate.
2. In large bowl, combine eggs, broccoli, grapes, onion and sunflower seeds.
3. Blend in dressing.
4. Cover and refrigerate salad until serving.

yogurt, mayonnaise, sugar, red wine vinegar, salt, celery, white pepper, eggs, red grapes, red onion, sunflower seeds

Taken from online-cookbook.com/goto/cook/rpage/0014D6 (may not work)