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

Combine first 7 ingredients in a small bowl; set aside. Clean broccoli, and remove the tough ends of lower stalks. Cut broccoli into serving-size pieces; place in a large salad bowl. Add green onions and remaining ingredients. Pour dressing over top; toss gently to coat. Cover and chill 1 hour. Yield: 8 to 10 servings.