1 (1 1/4 lb.) bunch broccoli
4 green onions, sliced
3 hard cooked eggs, chopped
2 med. carrots, grated
1/2 c. grated Parmesan cheese
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tsp. salad seasoning
1/2 tsp. pepper

Trim off large leaves and tough ends of lower stalk of broccoli. Wash thoroughly; chop coarsely. Add onions, eggs and carrots to broccoli and toss.

Combine remaining ingredients in a small bowl; pour over broccoli mixture and toss gently. Cover and refrigerate overnight. Yields 12 servings (about 75 calories per 2/3 cup serving). Note: This salad will keep well in refrigerator 3 to 4 days.