Great Green Salad
- 1 med. size bunchy fresh broccoli
- 3/4 cup salad olives
- 1/2 cup oil
- 1/2 cup wine vinegar
- 1/2 cup white vinegar
- 1 tsp. salt
- 2-3 tsp. garlic powder
- 1-2 tsp. fresh ground pepper
Wash broccoli and cut stalks into 1/4-1/2 inch pieces. Cut buds into bite sized pieces. Do not cook. Combine broccoli and olives in a salad bowl. Mix remaining ingredients and pour over broccoli and olives. Toss ingredients together. Cover tightly and refrigerate for 12-24 hours, stirring occasionally. You could also add black olives, mushrooms, raw cauliflower, onions (sliced into rings) or green peppers and cherry tomatoes.
By Robin from Washington, IA
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