Riverview Broccoli Salad

Crunchy Broccoli Salad

2 (10 oz.) pkgs. frozen broccoli spears

6 hard-cooked eggs

1 ½ c. sliced celery

3 green onions, chopped

½ c. mayonnaise

¾ tsp. celery salt

¼ tsp. pepper


Cook broccoli according to package directions; drain and cool. Cut into 1-inch pieces. Coarsely chop eggs. Combine broccoli, chopped eggs, celery and onion; toss. Add mayonnaise, celery salt and pepper; toss gently and chill.