Fresh Broccoli Salad
1 large bunch broccoli
1 teaspoon lemon juice
¾-1 cup mayonnaise
1 cup chopped celery
½ cup minced onion
3 hard cooked eggs, diced
1 cup chopped green olives
Trim thick stems from the broccoli and steam to the par-cooked stage; it should green and crisp. Drain and chop into bite size pieces; transfer to a large bowl.In a small bowl, mix lemon juice with mayonnaise; add to broccoli.Stir in celery, onion, eggs and olives and fold until well-combined. Cover and refrigerate several hours or overnight.Serves four to six.