Italian Broccoli Salad Recipe

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Italian Broccoli Salad Recipe

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I received this recipe from my cousin several years ago, and it remains a family favorite. It's also a real crowd-pleaser whenever I take it to a potluck.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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.
Originally published as Italian Broccoli Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p66

Nutritional Facts

3/4 cup: 407 calories, 38g fat (7g saturated fat), 21mg cholesterol, 1237mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 9g protein.

  • 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
  1. Parboil broccoli; cool and cut into bite-size pieces. Place in a large bowl; add bacon, olives and onions.
  2. In a small bowl, combine salad dressing, mayonnaise and Parmesan cheese; mix well. Pour over vegetables and toss. Serve immediately. Yield: 10-12 servings.
Originally published as Italian Broccoli Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p66

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