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Marinated Broccoli Salad

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!'"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

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.

Footnotes

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.