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4 c. broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (2 oz.) jar diced pimentos, drained
1 (8 oz.) bottle Italian dressing
1 tsp. sugar
3/4 c. chopped walnuts (optional)

Combine first 5 ingredients. Add dressing and sugar; toss to
coat. Cover and refrigerate for at least 4 hours. Stir
occasionally. Just before serving, stir in the walnuts if
desired. Yields 8 servings.

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