1/2 c. sour cream
1/3 c. salad dressing
3 tbsp. apple cider vinegar
3/4 tsp. dry mustard
1/4 tsp. salt
Pinch of white pepper
1 1/2 lb. fresh broccoli
1 bunch green onions (1/2" pieces)
1 c. pimento-stuffed olives, sliced
1 (8 oz.) c. sliced water chestnuts, drained

Combine first 7 ingredients in small bowl. Set aside. Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash well. Cut remaining broccoli into florets. Place in large salad bowl. Add rest of ingredients. Pour dressing over top. Toss gently. Cover and chill 1 hour. 8-10 servings.