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Italian Broccoli Salad
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2-1/2 pounds fresh broccoli
1 pound sliced bacon, cooked and crumbled
1 jar (5-1/4 ounces) sliced pimiento-stuffed olives, drained
1 cup sliced green onions
1 bottle (16 ounces) Italian salad dressing
1 cup mayonnaise
3/4 cup shredded Parmesan cheese
Parboil broccoli; cool and cut into bite-size pieces. Place in a large bowl; add
bacon, olives and onions. In a small bowl, combine salad dressing, mayonnaise
and Parmesan cheese; mix well. Pour over vegetables and toss. Serve immediately.
Yield: 10-12 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |