2 or 3 heads broccoli
2 bunches green onions & some tops
1/2 c. sliced green stuffed olives
3 hard boiled eggs
6 slices crisp fried bacon

It is essential that this salad not be put together with dressing until just minutes before it goes to the table. All the ingredients except the bacon can be prepared the day before, cut up, bagged and put in the refrigerator.

DRESSING:

1 c. mayonnaise
1/2 c. sour cream
1/2 bottle Catalina French dressing
1/2 c. Parmesan cheese

Mix all ingredients and refrigerate overnight.

Fry bacon and drain well. Can do a little while ahead and roll up in paper towel.

Combine all ingredients in large bowl and spoon on dressing and mix. Do not add salt until you taste - the dressing is quite salty. Just before serving the salad, crumble the bacon and sprinkle on top.

Three heads of broccoli will serve at least 20 people.

To prepare the broccoli, cut the flowerettes and also cut up the tender part of the stem as you would celery for a salad. This is what gives it the "crunch".