1 lg. brunch fresh broccoli or 2 pkgs. frozen
1 c. celery, chopped
1/4 c. onion, chopped
2 hard-cooked eggs, chopped
1 sm. jar pimento stuffed olives, chopped
1 c. real mayonnaise (do not use salad dressing)
1 tsp. lemon juice

Steam broccoli in a little water to the under-cooked stage (still crisp). Cut into 1 inch pieces. For frozen, undercook and drain well. Mix cut broccoli with remaining ingredients; stir thoroughly. Cover and refrigerate overnight before serving. The salad will keep in the refrigerator three days.