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Marinated Broccoli Salad Recipe

Marinated Broccoli Salad Recipe

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 YIELD: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


  • 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.

Nutritional 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.

Reviews for Marinated Broccoli Salad

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GrandmaSusieQ User ID: 8003967 26428
Reviewed 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 User ID: 762717 74031
Reviewed Jul. 10, 2010

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

dverzic User ID: 762717 29277
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."

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