Recipe - Creamy Broccoli And Cauliflower Salad

1 cup Mayonnaise
1 ct (8oz) sour cream
One half teaspoon Dried parsley flakes
One half teaspoon Dried dill weed
One half teaspoon Onion salt
One half teaspoon Beau Monde seasoning
1 Bunch fresh broccoli
1 Head cauliflower
2 Hardboiled eggs; coarsley
chopped
10 Ripe olives; cut or sliced up
1 small Onion; chopped
1 Jar (2oz) pimiento; drained

Combine first 6 ingredients. Mix well and set aside. Trim off large leaves
of broccoli. Remove tough ends of lower stalks, and wash broccoli. Remove
flowerets and cut stems into 1 inch pieces. Remove outer leaves of
cauliflower, break into flowerets, and wash. Combine broccoli (flowerets
and stem pieces), cauliflower, eggs, olives, onions and pimiento in large
bowl. Spoon dressing mixture over top and toss gently to coat. Refrigerate
8 to 10 hours or overnight. Yield: 12 servings.

BILLIE JEANNE SCROGGIN

(MRS. JOHN H.)

MORRILTON, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.