Garden Broccoli Salad

2 bunches fresh broccoli

1 tsp salt

4 green onions, chopped

1/2 oz jar stuffed olives, sliced

Cut flowerets from broccoli stems. Peel and slice stems in small squares and boil in salted water for 10 minutes. Drain well and chill with flowerets. Add onions and olives. Mix well. Serve with dressing.

Dressing:

1 cup mayonnaise

1/2 cup grated Parmesan cheese, fresh if possible

1/2 cup zesty Italian dressing

Mix and pour over. To serve sprinkle on top:

3 hard-boiled eggs, chopped

8 slices bacon, chopped or bacon bits

May add mushrooms, chopped or sliced

Serves 8.