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Marinated Broccoli Salad

SUBMITTED BY: Martha Smith

"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!'"
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PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 cups broccoli florets
  • 4 medium carrots, thinly sliced
  • 2 small onions, sliced, separated into rings
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 (2 ounce) jar diced pimientos, drained
  • 1 (8 ounce) bottle Italian salad dressing
  • 1 teaspoon sugar
  • 3/4 cup chopped walnuts

DIRECTIONS

  1. In a bowl, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. Just before serving, stir in walnuts if desired.

FOOTNOTE

  • Nutritional Analysis: 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.
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