This is an indispensable dish in our home. We enjoy this salad especially with simple steamed white rice. We like the medium grained variety of rice. Try it with this salad and you can be sure of a very satisfying and delicious meal. I owe this recipe to one of my sisters-in-law to whom I feel a debt of gratitude every time I prepare the salad. This is an unusual combination of ingredients that work together perfectly.
| 4 | cups | BroccoliWashed, drained, and cut up into very little florets |
| 1 | cup | CeleryDiced about 1/4 inch, no bigger |
| ½ | cup | ScallionsBoth white and green part, sliced 1/8 inch |
| 1½ | cups | Olives, Green ManzillaCut in quarters |
| 2 | cups | PecansBroken into small pieces |
| 3 | Egg (s), hard boiledCut into 1/4 inch pieces, or just a little bigger | |
| ¼ | cup | Mayonnaise |
| 1 | Wash the broccoli. I wash it sometimes earlier in the day and let it drain for even a few hours. |
| 2 | Cut the broccoli florets directly into a large mixing bowl, or even into the bowl you intend to serve the salad. (I try to think of cutting the broccoli into florets as a sort of "task of love." That is, I determine to enjoy the task, especially in anticipation of the wonderful result, the completed salad.) |
| 3 | Add the remaining ingredients, the mayonnaise last. |
| 4 | Gently, with a large spoon, toss the ingredients together until the mayonnaise is well distributed. |
| 5 | This salad is best served at room temperature. If needed it can be refrigerated for a few hours. However if refrigerated, take the salad out giving enough time for it to come to room temperature (a good hour), and add the mayonnaise about ten minutes or so before serving. This salad has a short shelf-life and is best enjoyed within a day after preparing it. |