Moms Broccoli Green Olive Salad Food

MOM'S BROCCOLI & GREEN OLIVE SALAD

Steps:

• Mix broccoli, bacon and green olives together.
• Mix in enough mayo to hold the above ingredients together.
• Gently mix in the eggs, adding more mayo to hold all ingredients together.
• We serve this on lettuce leaves.

MOM'S BROCCOLI SALAD

Steps:

• Cut florets from broccoli.
• Add all ingredients to large bowl.
• Mix together and refrigerate overnight.

MINNESOTA BROCCOLI SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
• Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

MARINATED VEGETABLE AND OLIVE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
• Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

CHERRY TOMATO & OLIVE SALAD

Steps:

• Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
• Stir into tomato mixture.
• Separately, mix together olive oil, red wine vinegar, sugar, and oregano.
• Season to taste with salt and pepper.
• Pour over salad, and gently stir to coat.
• Chill for 1 hour.

GAZIANTEP-STYLE GREEN OLIVE SALAD

Steps:

• Toss all the ingredients together in a non-reactive bowl.
• Transfer to a serving platter.
• Sprinkle the pomegranate seeds all over the top and serve.
• Note: I set the salad aside for 30 minutes to allow the flavors to mingle.

OLIVE LOVER'S SALAD

Steps:

• In a bowl, combine the olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight.

MOM'S BROCCOLI CAULIFLOWER SALAD

Steps:

• Chop cauliflower, broccoli and red onion. Toss them together in a large bowl.
• In another bowl whisk the Miracle Whip, sugar and red wine vinegar until smooth.
• Toss dressing with the cauliflower, broccoli and red onion. Fold the rest of ingredients in and stir together.
• For best results refrigerate overnight.