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(Serves 8)
1 bunch broccoli flowerets
(1 1/2 lb.)
1/2 c. chopped, stuffed olives
1 small onion, chopped
2 hard-boiled eggs, chopped
1/4 c. pickle relish
1 tsp. lemon juice
1/2 to 2/3 c. mayonnaise

Blanch broccoli flowerets in boiling water, 2 to 3
minutes. Cut into bite-size pieces. Combine with all other
ingredients. May be made several hours ahead, but keep stored
in refrigerator.

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