1 bunch broccoli
1 1/2 tbsp. lemon juice
2 sm. tomatoes
1 chopped red onion
Approximately 1 c. mayonnaise

Cut up broccoli into bite-size pieces, keeping stems and flowers separate. Cook stems in boiling salted water 7 minutes (covered). Add flowers and cook 5 more minutes. DO NOT OVER COOK. Immediately drain and put into ice water. Lay out on paper towel on board and sprinkle with lemon juice. Drain.

Dice tomatoes small and blend with mayonnaise and onion. Season with salt and pepper and MSG. Refrigerate.

NOTE: This is not a good keeper, so must be made the day you serve it.