Curried Broccoli Salad
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Tomatoes||3 Medium, cut into wedges|
Remove the broccoli buds; use stalks another time.
In covered pan cook broccoli buds in boiling salted water till crisp-tender, about 5 minutes.
Combine sour cream, milk, curry powder, seasoned salt, dry mustard, and dash pepper.
Pour over broccoli buds, stirring to coat.
Cover and chill for 2 to 3 hours.
To serve, arrange broccoli buds and tomato wedges on a bed of lettuce.