NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Broccoli Salad

Serves 8-10

1/2 c. sour cream
1/3 c. mayonnaise or salad dressing
3 T. apple-cider vinegar
3/4 tsp. celery seeds
3/4 tsp. dry mustard
1/4 tsp. salt
dash of pepper
1 1/2 lbs. fresh broccoli
1 bunch green onions, cut into 1/2 inch pieces
1 c. pimento-stuffed olives, sliced
1 (8 oz.) can sliced water chestnuts, drained

Combine first 7 ingredients in a small bowl; set aside. Trim off large leaves of broccoli; and remove tough ends of lower stalks; wash broccoli thoroughly. Cut stalks into 1/4 inch slices. Cut remaining broccoli into flowerets; place in a large salad bowl. Add green onions and remaining ingredients. Pour dressing over top; toss gently to coat. Cover and chill 1 hour.

Jeanette L. Guess - Edinburg


Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137