Marinated Broccoli Salad Recipe

Marinated Broccoli Salad Recipe photo by Taste of Home

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Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"

This recipe is:

Quick

Diabetic Friendly

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Marinated Broccoli Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

4 cups fresh broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 bottle (8 ounces) Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 teaspoon sugar
3/4 cup chopped walnuts, optional

Directions

In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally.
Just before serving, transfer to a serving bowl; stir in walnuts if desired. Yield: 8 servings.

Nutritional Analysis: One serving (prepared with fat-free Italian dressing and without walnuts) equals 59 calories, 378 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchanges: 2 vegetable.

Originally published as Marinated Broccoli Salad in Quick Cooking January/February 2000, p39