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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
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.
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