Combine first 6 ingredients. Mix well and set aside. Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli. Remove flowerets and cut stems into 1 inch pieces. Remove outer leaves of cauliflower, break into flowerets, and wash. Combine broccoli (flowerets and stem pieces), cauliflower, eggs, olives, onions and pimiento in large bowl. Spoon dressing mixture over top and toss gently to coat. Refrigerate 8 to 10 hours or overnight. Yield: 12 servings. BILLIE JEANNE SCROGGIN (MRS. JOHN H.) MORRILTON, AR From
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 118 (70%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 294.1mg||10 %|
|Potassium 167.8mg||4 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.5g|
|Protein 1.4g||2 %|
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Calories per serving: 169
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