Creamy broccoli and cauliflower salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| 1 | carton | (8-oz) sour cream |
| ½ | teaspoon | Dried parsley flakes |
| ½ | teaspoon | Dried dill weed |
| ½ | teaspoon | Onion salt |
| ½ | teaspoon | Beau Monde seasoning |
| 1 | Bunch fresh broccoli | |
| 1 | Head cauliflower | |
| 2 | Hard-boiled eggs; coarsley chopped | |
| 10 | Ripe olives; sliced | |
| 1 | small | Onion; chopped |
| 1 | Jar (2-oz) pimiento; drained | |
Directions
Combine first 6 ingredients. Mix well and set aside. Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli. Remove flowerets and cut stems into 1 inch pieces. Remove outer leaves of cauliflower, break into flowerets, and wash. Combine broccoli (flowerets and stem pieces), cauliflower, eggs, olives, onions and pimiento in large bowl. Spoon dressing mixture over top and toss gently to coat. Refrigerate 8 to 10 hours or overnight. Yield: 12 servings.
BILLIE JEANNE SCROGGIN
(MRS. JOHN H.)
MORRILTON, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .