Broccoli Salad

2 small bunches broccoli

½  C of mayonnaise                            1 T lemon juice

1t dry basil                                            1 T chopped pimento

1 tomato chopped                               salt & pepper to taste

¼ C chopped green olives

Trim broccoli and discard tough stems. Cook in boiling salted water until barely tender.  Drain well and cool. Separate into florets and slice the tender stalks. Blend mayonnaise, lemon juice, basil, pimento, tomato, olives, salt and pepper. Mix with broccoli. Chill slightly before serving. Makes four to six servings