Fresh Broccoli Salad

Updated 5/17/2011 2:12 PM

1 large bunch broccoli

1 teaspoon lemon juice

-1 cup mayonnaise

1 cup chopped celery

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.