broccoli flowerets steamed
hard-boiled eggs cubed
celery sliced
green onions sliced
green olives sliced
mayonnaise
sour cream
plain yogurt
salt and pepper to taste
Cut broccoli into bite-sized flowerets. Steam until crisp-tender.
Place in a large bowl. Cut cold hard-boiled eggs into bite-sized
dice. Slice celery on the thin side; cut wide end of stalks in half
before slicing. Slice green onions, both whites and firm first few
inches of green part. Slice green onions - the kind stuffed with
pimiento. You can also use green salad olives, which are already
chopped up; drain.
To make dressing: Combine any combination of mayonnaise, sour cream
and/or yogurt to make a dressing to suit your taste. Experiment with
the new reduced fat and low fat versions. Stir to make thin enough
to use as a dressing; if necessary thin with a few spoonsful of milk
or lemon juice.
Toss together vegetables and dressing. Refrigerate until serving
time.
Here is another one with no particular measurements, because I've
never had a recipe written out for it. It is one of those things my
mom made when I was a kid. All you need is some bread or rolls to
make it a full meal. This particular salad should be eaten as soon
as possible after it is made. It tends to get limp if it sits
around; I think the acidic lemon on the lettuce does that. But if
you start out with refrigerator-cold veggies, this is the most
refreshing thing. I make it by the vat on those hot humid days when
you hardly want to eat, and it always gets devoured. And most of us
don't even really like tuna!
