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.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.