Broccoli Salad Recipe

Name: Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/2 c. sour cream; 1/3 c. mayonnaise or salad dressing; 3 Tbsp. cider vinegar; 3/4 tsp. celery seed; 3/4 tsp. dry mustard; 1/4 tsp. salt; white or black pepper; 1 1/2 lb. fresh broccoli; 1 bunch green onions, cut into 1/2-inch pieces; 1 c. pimento stuffed olives, sliced; 1 can (8 oz.) sliced water chestnuts, drained

Servings: persons

1/2 c. sour cream
1/3 c. mayonnaise or salad dressing
3 Tbsp. cider vinegar
3/4 tsp. celery seed
3/4 tsp. dry mustard
1/4 tsp. salt
white or black pepper
1 1/2 lb. fresh broccoli
1 bunch green onions, cut into 1/2-inch pieces
1 c. pimento stuffed olives, sliced
1 can (8 oz.) sliced water chestnuts, drained

1
Combine first 7 ingredients in small bowl; set aside.
2
Trim off large leaves of broccoli and remove tough ends.
3
Cut stalks into 1/4-inch slices.
4
Cut remaining broccoli into flowerets. Place in large salad bowl.
5
Add remaining ingredients.
6
Pour dressing over top; toss gently to coat.
7
Cover and chill one hour. Makes 8 to 10 servings.
8
I make it the day before.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. sour cream, 1/3 c. mayonnaise or salad dressing, 3 Tbsp. cider vinegar, 3/4 tsp. celery seed, and more.

Yes, Broccoli Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Salad

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