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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. 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. |