Recipe by Mardi Brown
"This is a cold and crunchy marinated broccoli salad that is perfect for a picnic."
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fresh broccoli, chopped
red onion, chopped
3 (6 ounce) cans
jumbo black olives, sliced
2 (6.5 ounce) jars
marinated artichoke hearts, sliced
green onions, chopped
1 (8 ounce) bottle
Italian-style salad dressing
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.
Sorry, no one liked it. Just not our type of food.
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.
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.
Made this for a party and everyone loved it. Very simple. I did cut back a bit on the onion and olives.
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.
Great! A Must Make
Don't add too much onion!
* Percent Daily Values are based on a 2,000 calorie diet.
Mardi's Broccoli Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
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