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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!"
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 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; stir in walnuts if desired.
Nutrition Facts
3/4 cup: 59 calories, 1g fat (0 saturated fat), 0 cholesterol, 378mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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  • GrandmaSusieQ
    Sep 23, 2014

    I have made this several times since it came out in the magazine years ago. Everyone that has tried it, including me, absolutely loved it!!! I was trying to find the recipe today and couldn't find my copy of the magazine. I am so happy that I found the recipe here. Thank you Taste of Home!

  • dverzic
    Jul 10, 2010

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

  • dverzic
    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.