8 c. chopped fresh broccoli (1 1/4 lb.)
1 c. sliced celery
3/4 c. sliced pimento-stuffed olives (some whole)
4 hard cooked eggs, chopped (one not chopped)
1/4 c. sliced green onions
1 c. mayonnaise
1-2 tsp. dill weed
2 tbsp. lemon juice

Cook broccoli until crisp tender, about 4 minutes. Drain and cool. Combine celery, olives, eggs, onion, mayonnaise, dill and lemon juice with broccoli and stir gently. Chill covered at least 3 hours. Serve in lettuce-lined bowl with additional sliced hard cooked eggs and olives. Serves 10.