1 bunch fresh broccoli
1 big onion
1/2 lb. fresh mushrooms
6 hard-boiled eggs
Garlic powder
Seasoned salt
1 c. mayonnaise
1 tbsp. prepared mustard
1/2 c. stuffed green olives
1/2 c. whole salted cashews

Wash broccoli and cut into bite-sized chunks (leaves, stems, and all). Chop onion. Slice mushrooms thin. Cut eggs into wedges. Put all of this into a large salad bowl and sprinkle with garlic powder and seasoned salt (I go easy with the seasonings). In a small bowl, mix mayonnaise and mustard. Pour over vegetables and eggs; toss gently with a rubber spatula until all pieces are coated. Scatter olives over top and refrigerate several hours, covered. Before serving, sprinkle top with cashews.