Reviewed: Nov. 9, 2008

Red peppers are a great addition too.

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Apr. 1, 2008

Awesome!! Instead of the italian dressing, I did the standard olive oil / balsamic vinegar vinaigrette, with the marinate from the artichoke. Hummm humm...

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Jul. 12, 2007

Delicious. I made it with 1/2 broccoli and 1/2 cauliflower and it was better the next day. I used Newman's Own Olive Oil & Vinegar Dressing.

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stephandsophia

Cooking Level: Expert

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Reviewed: Jun. 28, 2007

I love this recipe. I love that you don't have to even blanch the broccoli and it softens up enough in the Italian Dressing. Still crunchy,though. I made this for the end-of-the-year teacher pot-luck at my school and it was very well-received. I made it again for home and love having it in the fridge. Gets better with age. Great recipe.

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Mabelon

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Reviewed: Oct. 21, 2006

Sorry, no one liked it. Just not our type of food.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 4, 2006

Very tasty salad. I used a vadalia rather than red onion, un-marinated artichoke hearts(only because those were what I had on hand) and added fresh button mushrooms. This is definately a keeper - thanks for the posting.

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WANIETA

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Reviewed: May 23, 2006

Excellent. Extremely easy, and adaptable to what I have on hand. I always get asked for this recipe.

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Linda

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Reviewed: Apr. 26, 2006

This was awesome! I made it for a family get together and everyone asked for the recipe. Thanks!

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andi

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Reviewed: Aug. 9, 2005

Great! A Must Make

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GAILSOX

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Ukiah, California, USA

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Reviewed: Feb. 5, 2005

Made this for a party and everyone loved it. Very simple. I did cut back a bit on the onion and olives.

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JANICE571

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Reviewed: Jul. 16, 2004

This is similar to my mom's broccoli salad but we add the following: kidney beans, Good Season's Zesty Italian you make yourself (much better than the bottled kind), garlic salt. Right before serving we add grated cheddar cheese and halved cherry tomatoes (makes it less soupy). Better after marinating for 2 days. Always a requested dish! This recipe is good with the artichoke hearts. Costco now sells jarred hearts of palm and that may be a good addition as well.

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chris

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 13, 2001

Was good immediately upon serving, but doesn't hold up well. If I make it again, I'll cut dressing. It was a little too soupy for me.

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Hunny

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Reviewed: May 24, 2001

I made this for a group of 20 people at work and it was a total hit! Several people had never had artichoke hearts before and loved it. I will definitely make this again and again. The author it is right - it stays crunch and very tasty after 24 hours.

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