Mardi's Broccoli Salad

Mardi's Broccoli Salad

14 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 d 10 m
Mardi Brown
Recipe by  Mardi Brown

“This is a cold and crunchy marinated broccoli salad that is perfect for a picnic.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large bowl, combine the broccoli, red onion, olives, artichoke hearts, tomatoes and green onions.
  2. Add the dressing, toss, cover and refrigerate for 24 hours. The dressing will serve as a marinade and the vegetables will remain fresh, crunchy, yet easy to chew!

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Reviews (14)

Rate This Recipe
LARIAS
15

LARIAS

I made this for a group of 20 people at work and it was a total hit! Several people had never had artichoke hearts before and loved it. I will definitely make this again and again. The author it is right - it stays crunch and very tasty after 24 hours.

Hunny
14

Hunny

Was good immediately upon serving, but doesn't hold up well. If I make it again, I'll cut dressing. It was a little too soupy for me.

Christine16
12

Christine16

This is similar to my mom's broccoli salad but we add the following: kidney beans, Good Season's Zesty Italian you make yourself (much better than the bottled kind), garlic salt. Right before serving we add grated cheddar cheese and halved cherry tomatoes (makes it less soupy). Better after marinating for 2 days. Always a requested dish! This recipe is good with the artichoke hearts. Costco now sells jarred hearts of palm and that may be a good addition as well.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

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