Broccoli Salad Recipe



1-1/2 pounds fresh broccoli (about 1 large head or 4 florets)
3 hard cooked eggs
1 (12 oz.) bottle pitted green olives with pimento
⅓ cup chopped yellow onion
1 teaspoon dried dill weed
1 cup Hellman's Mayonnaise


Cut the fresh broccoli apart into small bite size chunks. Place in a vegetable steamer and fill the bottom with water. Steam until bright green and tender crunchy. Drain and place in large mixing bowl. If using frozen broccoli, thaw slightly and steam in the same manner.
Coarsely chop 3 hard cooked eggs and add to bowl.
Finely chop 1 (12 ounce) bottle green olives and place in a large mixing bowl.
Finely chop ⅓ cup yellow onion and add to the salad.
Sprinkle 1 teaspoon dried dill weed over all and add 1 cup mayonnaise. Stir together until blended.
Cover and chill 24 hours. The flavors will develop overnight.

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