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Marinated Broccoli Salad

 Marinated Broccoli Salad
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!"
8 ServingsPrep: 10 min. + chilling

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

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 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.