Instructions: Cut broccoli into bite-sized flowerets. Steam until crisp-tender. Place in a large bowl. Cut cold hard-boiled eggs into bite-sized dice. Slice celery on the thin side; cut wide end of stalks in half before slicing. Slice green onions, both whites and firm first few inches of green part. Slice green onions - the kind stuffed with pimiento. You can also use green salad olives, which are already chopped up; drain.

To make dressing: Combine any combination of mayonnaise, sour cream and/or yogurt to make a dressing to suit your taste. Experiment with the new reduced fat and low fat versions. Stir to make thin enough to use as a dressing; if necessary thin with a few spoonsful of milk or lemon juice.

Toss together vegetables and dressing. Refrigerate until serving time.

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