1/4 c. chopped onion
1/2 c. sliced stuffed olives
3 hard cooked eggs, chopped
1 1/2 c. celery
1 T. lemon juice
1 t. dill weed
1 c. mayonnaise
1 head Boston lettuce, optional
- Cut broccoli into 3" spears.
- Cook broccoli until tender-crisp, about 3 minutes.
- Drain and plunge into an ice-water bath.
- Drain and put into a bowl with onion, olives, eggs and celery.
- Combine lemon juice, dill weed and mayonnaise.
- Stir dressing into the broccoli mixture.
- Chill 4 hours and serve in Boston lettuce cup if desired.
