Kicked Up Broccoli Salad

• 1 lb. fresh broccoli, cut into bite size pieces, (blanched briefly)
• 1/8 c. green onion, chopped fine
• 1/8 c. celery, chopped fine
• 1/4 c. pimento stuffed olives, coarsely chopped
• 1/4 c. swiss cheese(2% milk cheese works fine) diced or sliced into 1/4" pieces
• 1/2 c. mayonnaise (regular, low or non-fat)
• 1/2 t. dill weed

1. While chopping the veggies, bring 3c. water to a boil, and place a strainer in the sink.
2. Chop broccoli into small bite size pieces keeping the florets and stems in separate piles.
3. Chop green onion and put into a large mixing bowl.
4. Chop celery and add to the mixing bowl.
5. Chop olives and add to the mixing bowl.
6. Dice the Swiss cheese and add to the mixing bowl.
7. Set aside.
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. Add broccoli pieces to the mixing bowl, stir.
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. Salad should be refrigerated for at least 6 hours, but best when made the day before.
12. Gently mix several times before serving.

fresh broccoli, green onion, celery, pimento stuffed olives, mayonnaise, dill weed

Taken from www.epicurious.com/recipes/member/views/kicked-up-broccoli-salad-1202523 (may not work)