Broccoli's Answer to Potato Salad

{ 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. =

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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!