Reviewed: Jun. 25, 2009

If you love green olives, you'll like this. Unfortunately for me, I'm not the biggest fan and the olives overpowered things for me. My husband thought the eggs just didn't work with the rest of the ingredients and I have to agree.

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Ali Shinnick

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Reviewed: Jun. 9, 2009

So good. We used more broccoli—about a pound and a half—and kept the rest of the ingredients the same.

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FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Jun. 1, 2009

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!

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 31, 2009

sorry, but it lacks the good southern cooking elements of flavor and creativity.

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livin' simply

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Reviewed: May 28, 2009

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.

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Vicky Rey

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Reviewed: May 26, 2009

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!

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Cazuela

Home Town: Chicago, Illinois, USA

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Reviewed: May 25, 2009

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!

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