Recipe by Doughgirl8
"No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli."
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finely chopped red onion
green olives, sliced
1 (4 ounce) jar
diced pimentos, drained
dry mustard powder
salt, or to taste
chopped fresh dill
Here's how much my family liked this salad. My son didn't touch the portion on his plate until I urged him to have a bite. So he did. "Oh," he said after his first bite. "OH!" he said after his second bite. "This is really good!" he said, as he shoveled broccoli salad into his mouth. "Can I have some more?" he said. My husband ate two helpings of salad and said things like, "So is this the official Minnesota State Dish?" So yes, this is a winner. Thanks for the recipe!
I followed this to the letter and was dissapointed at the finished dish. The olives took over the taste of the dish. If you love green olives you will love this salad.
I didn't change a thing and let it sit overnight before serving. Recipe says 8 servings but 5 of us polished it off easily as a side dish. Delicious!
This recipe is perfect it needs no alterations to the recipe. It's perfect the way it is.
This was the first thing finished at a barbecue this weekend. I had never made a broccoli salad using anything other than raw broccoli, so I was concerned I would mess it up. It turned out perfect! I wish I had made more though, I've already been requested to make it again!
So good. We used more broccoli—about a pound and a half—and kept the rest of the ingredients the same.
My mom makes a similar salad but does add sliced almonds. I really have to be in the mood for this one because I am not a huge fan of mayo. But I do love it on a hot summer day.
* Percent Daily Values are based on a 2,000 calorie diet.
Minnesota Broccoli Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 251
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