This salad is a marvelous mixture of colors, textures, and flavors. It
stands on its own as a luncheon entree, or is a good starter for a
light supper. Serves 6.

1 bunch broccoli
1 lg red onion, chopped
1/2 lb fresh mushrooms, trimmed and sliced
6 hard-boiled eggs, cut in wedges
Garlic power and salt to taste
1 c mayonnaise
2 tbsp prepared mustard
1/2 c whole salted cashews

Wash broccoli and cut into bit-size pieces, stems and all. Put all
vegetables and eggs in a large bowl; sprinkle with garlic powder and
salt. 

In a small bowl, mix mayonnaise and mustard. Pour over vegetable
mixture; toss. When serving, sprinkle with cashews.