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Marinated Broccoli Salad
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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) Italian salad dressing
1 teaspoon sugar
3/4 cup chopped walnuts, optional
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;
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |