- 2 packages frozen broccoli or 1 bag choppeed (thaw)
- 2 cans sliced water chestnuts
- 2 cans sliced mushrooms
- 4 stalks celery, finely chopped
- 3 fresh tomatoes, cubed
- 1 small can sliced black olives
- 3 green onions, diced
- 1/2 green pepper, diced
- 8-oz bottle Italian dressing
Combine above ingredients. I had fresh broccoli, so I steamed it to use. One of the cans of water chestnuts I bought was whole, not sliced, so I spent some time slicing a can of water chestnuts. I decided to rehydrate dried mushrooms instead of using canned, so I reached into the cupboard for the Costco-sized container. THE REMAINING HONEY I HAD STORED THERE HAD TIPPED OVER, LOST ITS LID, AND MADE A STICKY MESS ON THE SHELF. So, I took a deep breath, removed everything (including the shelf liner), de-honeyed it, and put it all back. Carry on...Chop the mushrooms and celery, skip the tomatoes (Andy), chop the pepper and onions. I used a whole red pepper to make up for the color of the missing tomatoes. Add the olives and a small bottle of Zesty Italian.
Into the refrigerator until dinner time.
