{ Exported from MasterCook Mac }

Broccoli's Answer to Potato Salad

Recipe By:

Serving Size:   1
Preparation Time:       0:00
Categories:     Salads & Dressings      Vegetables

Amount  Measure Ingredient      Preparation Method

                broccoli flowerets      steamed
                hard-boiled eggs        cubed
                celery  sliced
                green onions    sliced
                green olives    sliced
                mayonnaise
                sour cream
                plain yogurt
                salt and pepper to taste

Cut broccoli into bite-sized flowerets.  Steam until crisp-tender.
Place in a large bowl.  Cut cold hard-boiled eggs into bite-sized
dice.  Slice celery on the thin side; cut wide end of stalks in half
before slicing.  Slice green onions, both whites and firm first few
inches of green part.  Slice green onions - the kind stuffed with
pimiento.  You can also use green salad olives, which are already
chopped up; drain.

To make dressing:  Combine any combination of mayonnaise, sour cream
and/or yogurt to make a dressing to suit your taste.  Experiment with
the new reduced fat and low fat versions.  Stir to make thin enough
to use as a dressing; if necessary thin with a few spoonsful of milk
or lemon juice.

Toss together vegetables and dressing.  Refrigerate until serving
time.

Here is another one with no particular measurements, because I've
never had a recipe written out for it.  It is one of those things my
mom made when I was a kid.  All you need is some bread or rolls to
make it a full meal.  This particular salad should be eaten as soon
as possible after it is made.  It tends to get limp if it sits
around; I think the acidic lemon on the lettuce does that.  But if
you start out with refrigerator-cold veggies, this is the most
refreshing thing.  I make it by the vat on those hot humid days when
you hardly want to eat, and it always gets devoured.  And most of us
don't even really like tuna!