Broccoli Salad

• 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.

sour cream, mayonnaise, cider vinegar, celery seed, dry mustard, salt, white, fresh broccoli, green onions, pimento stuffed olives, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528666 (may not work)