INGREDIENTS
1/3 cup
yogurt
2 tbsps
filippo berio raspberry balsamic glaze
2 tsps
filippo berio white wine vinegar
2 tsps
lemon juice
1/2 tsp
dijon mustard
1/4 tsp
salt and pepper
2 tbsps
filippo berio extra virgin olive oil
2 tbsps
chives
6 cups
broccoli florets
2 cups
grapes
1/2 cup
walnuts
1/4 cup
onion