Recipe by Anita Harris
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.
Top Review by Pesto lover
First I have to say that I have never met a salad I didn't like. I am not sure what went wrong, but I tasted this right after making it and thought it might improve after sitting. I took it out of the fridge the next day and tasted it and I still couldn't eat it. The same the following day. I had to throw the whole thing out. The olives made it very salty. I'm wondering if there is an error in the ingredients list. I won't give this any stars, as I am certain that there has to be an error in this recipe.
- 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 See How It's Made
- Combine all the dressing ingredients in a bowl; mix well and set aside.
- Trim off leaves of broccoli and remove tough ends of lower stalks; wash broccoli thoroughly and shake off excess water.
- Cut stalks into 1/4" slices.
- Cut remaining broccoli into florets; place in a large salad bowl.
- Add remaining ingredients and toss well.
- Pour dressing over top and toss gently to coat.
- Cover and chill for at least 1 hour.
- (The longer its chilled the better it tastes).