I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
After my stepmother died last year, my father asked if there was anything of hers that I particularly wanted. And there was– her cookbook collection. She had ordered Southern Living’s annual cookbook each year since the late eighties and my mouth watered just looking at them. I took two of them home when I visited my father last week and have enjoyed paging through them and finding now-forgotten recipes to try.
This Broccoli Salad recipe is adapted from a recipe that was originally in the December 1990 issue of Southern Living. I just love it. I used green onions from our garden and served it last night as a dinner side. Today, I’m eating it for lunch. It keeps for several days and is perfect for picnics, lunches, dinners, or snacks. And the olives give it a great kick.
1/2 cup sour cream
1/3 cup mayonnaise
3 tablespoons apple-cider vinegar
3/4 teaspoon celery seeds
3/4 teaspoon dry mustard
1/4 teaspoon salt
Pinch of white pepper
1 1/2 pounds fresh broccoli, cut into small florets
1 bunch green onions, diced
1 cup pimento-stuffed olives, sliced
-Combine first seven ingredients in a small bowl and set aside.
-Combine broccoli, green onions and olives in a large bowl.
-Pour dressing over all, gently toss to coat. Cover and chill one hour.