How about something really green for Saint Patrick's Day? Even better, let's make it really simple too so that you can toss it together after having a couple of green beers.
This is from one of my favorite cookbooks, Texas Home Cooking by Cheryl and Bill Jamison. This a crowd pleaser and couldn't be easier. I recently took a double batch of this salad to a CRHP retreat where we were providing lunch and it disappeared in no time.
I use broccoli flowerets and stems in this. I just peel the stems and dice them up. For the olives I have used everything from pimiento-stuffed to fancy olive mixes. It is really flexible. You might not think this looks like enough dressing but it is not supposed to be really creamy. Just be sure to add some salt to pop the flavor.
Serves 4
3 cups (about 1/2 pound) chopped fresh broccoli
1/3 - 1/2 cup sliced pimiento-stuffed green olives
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Salt and pepper to taste
In a large bowl, toss together all the ingredients, including a generous grind of black pepper. Refrigerate the salad, covered, for a couple of hours. Serve the salad chilld. The salad keeps for 2 days.
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