Kicked Up Broccoli Salad

1. 1

   While chopping the veggies, bring 3c. water to a boil, and place a strainer in the sink.

2. 2

   Chop broccoli into small bite size pieces keeping the florets and stems in separate piles.

3. 3

   Chop green onion and put into a large mixing bowl.

4. 4

   Chop celery and add to the mixing bowl.

5. 5

   Chop olives and add to the mixing bowl.

6. 6

   Dice the Swiss cheese and add to the mixing bowl.

7. 7

   Set aside.

8. 8

   Put stem pieces of broccoli into boiling water for about 30 seconds, then add the florets, stir, and after another 30-45 seconds, immediately pour into strainer and let drain until cool. Careful not to overcook.

9. 9

   Add broccoli pieces to the mixing bowl, stir.

10. 10

    Add mayonnaise and dill weed. Mix well. Resist the urge to add salt or pepper! Put in a sealed plastic container and refrigerate.

11. 11

    Salad should be refrigerated for at least 6 hours, but best when made the day before.

12. 12

    Gently mix several times before serving.

No additional tips available.