50+ Friends Club Cookbook -- Salads and Dressings -- Summer Supper Salad

50+ Friends Club Cookbook
Salads and Dressings

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Summer Supper Salad

From the Kitchen of: Sylvia

Excellent!


1	Small bunch	Broccoli (about 1 lb.)
1	Small head	Cauliflower
		Water
2		Green onions, sliced
1		Hard-boiled egg, chopped
1/4	cup	Chopped celery
1/4	cup	Sliced stuffed green olives
1/2	cup	Mayonnaise or salad dresing
2	tsp	Lemon juice
1/2	tsp	Dill weed

Wash and trim broccoli and cauliflower into bitesized pieces, about 4 cups total.

Microwave: Place in 1-1/2 quart casserole with broccoli in middle and cauliflower around outside. Add 1 tablespoon water; cover. Cook on High for 3 to 4 minutes or until tender-crisp. Drain and chill.

Conventional: Place in saucepan with small amount of water; cover, bring to boil on high. Reduce heat to simmer and cook about 4 minutes or until tender-crisp. Drain and chill.

Add green onions, egg, celery and olives. Combine mayonnaise, lemon juice and dill weed; stir until smooth. Pour over vegetables; mix lightly. Cover and store in refrigerator for up to 3 days.
Yield: 4 to 6 servings.
Note: For either cooking method you can reduce temperature quickly by rinsing briefly with cold water after cooking.

50+ Friends Club CookbookSalads and Dressings

Summer Supper Salad

1

Small bunch

Broccoli (about 1 lb.)

1

Small head

Cauliflower

Water

2

Green onions, sliced

1

Hard-boiled egg, chopped

1/4

cup

Chopped celery

1/4

cup

Sliced stuffed green olives

1/2

cup

Mayonnaise or salad dresing

2

tsp

Lemon juice

1/2

tsp

Dill weed

50+ Friends Club Cookbook
Salads and Dressings