2 lb. broccoli, cut in bite size pieces
1/4 c. chopped onion
3 chopped hard cooked eggs
1 c. salad olives
1 (2 oz.) jar chopped pimento
2/3 c. mayonnaise
1/2 tsp. celery salt
1/2 tsp. dill weed

The night before you plan to serve this salad cook or steam broccoli just until crisp. Drain. Mix all ingredients together and refrigerator. Keeps in covered container in refrigerator for a couple of days. Easy.