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

Combine first 7 ingredients in a small bowl; set aside. Trim off large leaves of broccoli and remove tough ends of lower stalks; wash thoroughly.

Cut stalks into 1/4 inch slices. Cut remaining broccoli into flowerets; place in a large salad bowl. Add remaining ingredients. Pour dressing over top; toss gently to coat. Cover and chill 1 hour. 8 to 10 servings.