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

Remove tough ends of broccoli. Chop coarsely and add onions, eggs and carrots. Toss. Combine remaining ingredients in a small bowl; pour over broccoli mixture and toss gently. Cover and refrigerate overnight. Yields 12 servings. Salad will keep well in refrigerator for 3 to 4 days.