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Marinated Broccoli Salad Recipe
Marinated Broccoli Salad Recipe photo by Taste of Home

Marinated Broccoli Salad Recipe

Publisher Photo
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!"
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

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) Italian salad dressing
  • 1 teaspoon sugar
  • 3/4 cup chopped walnuts, optional

Nutritional Facts

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.

Directions

  1. 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.
  2. Just before serving, transfer to a serving bowl; stir in walnuts if desired. Yield: 8 servings.
Originally published as Marinated Broccoli Salad in Quick Cooking January/February 2000, p39

Nutritional Facts

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.

Reviews for Marinated Broccoli Salad

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   (2)
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MY REVIEW
Reviewed Jul. 10, 2010

One more thing, I ended up adding some leftover feta which gave it a little more "pop".

MY REVIEW
Reviewed Jul. 10, 2010

This was ok, but not fabulous. I would make it again though, since it was easy and a good way to get some extra vegis.

MY REVIEW
Reviewed Sep. 2, 2008
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