2 bunches broccoli flowerettes
3/4 c. stuffed green olives
8 slices bacon, cooked and crumbled
8 green onions, chopped
5 hard boiled eggs, chopped fine

DRESSING:

1/2 c. mayonnaise
3/8 c. Parmesan cheese
8 oz. Italian dressing
Pepper to taste

Slice olives and cut all other ingredients to bite size pieces. Combine all ingredients with dressing and marinate overnight. I put everything in a large Ziploc bag so I can turn it occasionally. The salad olives are fine and are cheaper than whole green olives.