| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1 |
ct |
(8-oz) sour cream |
| 1/2 |
ts |
Dried parsley flakes |
| 1/2 |
ts |
Dried dill weed |
| 1/2 |
ts |
Onion salt |
| 1/2 |
ts |
Beau Monde seasoning |
| 1 |
|
Bunch fresh broccoli |
| 1 |
|
Head cauliflower |
| 2 |
|
Hard-boiled eggs; coarsley chopped |
| 10 |
|
Ripe olives; sliced |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Jar (2-oz) pimiento; drained |
INSTRUCTIONS
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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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