Make this recipe a day ahead to allow the flavors to develop.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Salad
Cuisine: American
Keyword: broccoli salad recipe
Servings: 6
Author: Laura Warnke
Ingredients
1-1/2poundsfresh broccoliabout 1 large head or 4 florets
3hard cooked eggs
112 oz. bottle pitted green olives with pimento
1/3cupchopped yellow onion
1teaspoondried dill weed
1cupHellman's Mayonnaise
Instructions
Cut the fresh broccoli apart into small bite size chunks. Place in a vegetable steamer and fill the bottom with water. Steam until bright green and tender crunchy. Drain and place in large mixing bowl. If using frozen broccoli, thaw slightly and steam in the same manner.
Coarsely chop 3 hard cooked eggs and add to bowl.
Finely chop 1 (12 ounce) bottle green olives and place in a large mixing bowl.
Finely chop 1/3 cup yellow onion and add to the salad.
Sprinkle 1 teaspoon dried dill weed over all and add 1 cup mayonnaise. Stir together until blended.
Cover and chill 24 hours. The flavors will develop overnight.