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Thaw broccoli in package. Cook in 1 cup boiling water with salt for 2 minutes. Pour in colander and let drain for about 30 minutes. Combine drained broccoli chopped celery, onions, olives and eggs. Mix in mayonnaise. (If desired 1/2 to 3/4 cup ranch dressing may be substituted for mayonnaise). Place in covered container and refrigerate overnight before using. Keeps well. Serves 8. Posted by Ethel Snyder ~~ltessie49~~at;juno.com> Date: Aug. 08, 1997 Recipe by: Home Cooking magazine -- August 1997 Posted to MC-Recipe Digest V1 #734 by essie49~~at;juno.com (Ethel R Snyder) on Aug 10, 1997
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 235 (68%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 85.1mg||26 %|
|Sodium 928.5mg||32 %|
|Potassium 532mg||14 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 20.8g|
|Protein 7.3g||10 %|
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Calories per serving: 347
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