Broccoli Salad

[Guest guest]

Broccoli Salad

 

4 cups broccoli florets

4 medium carrots, peeled, thinly sliced

2 small onions, sliced and separated into rings

1 can (2-1/4 oz.) sliced ripe olives, drained

1 jar (2 oz.) diced pimientos, drained

1 bottle (8 oz.) Italian salad dressing

1 tsp. sugar

3/4 cup chopped walnuts or sliced almonds, optional

 

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. 

 

Yield:  8 servings.