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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Don't let the ingredients throw you off. This is an excellent tasting salad! Great for potlucks as it makes alot. I got this recipe out the Southern Living issue of December 1990. Ingredients:
1/2 cup sour cream |
1/3 cup mayonnaise (not salad dressing) |
3 tablespoons apple cider vinegar |
3/4 teaspoon celery seed |
3/4 teaspoon dry mustard |
1/4 teaspoon salt |
1 pinch white pepper |
1 1/2 lbs fresh broccoli |
1 bunch green onion, cut into 1/2 inch pieces |
1 cup sliced green olives |
1 (8 ounce) can sliced water chestnuts, drained |
Directions:
1. Combine all the dressing ingredients in a bowl; mix well and set aside.
2. Trim off leaves of broccoli and remove tough ends of lower stalks; wash broccoli thoroughly and shake off excess water.
3. Cut stalks into 1/4 slices.
4. Cut remaining broccoli into florets; place in a large salad bowl.
5. Add remaining ingredients and toss well.
6. Pour dressing over top and toss gently to coat.
7. Cover and chill for at least 1 hour.
8. (The longer its chilled the better it tastes).
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