Broccoli Salad Bowl
Trim ends of 1 pound broccoli; peel stems if tough.
Cook in 1 inch salted water till crisp-tender, about 10 to 12 minutes; drain thoroughly.
Combine 3/4 cup low-calorie French-style salad dressing; 1/4 cup finely chopped dill pickle; 1/4 cup minced green pepper; 2 tablespoons snipped parsley; and 1 tablespoon drained capers.
Stir in 2 hard-cooked eggs, diced.
Spoon dressing-mixture over broccoli spears; cover and chill several hours or overnight.
Serve broccoli on lettuce leaves.