Marinated Broccoli Salad

• 4 cups (950 ml) broccoli florets
• 4 medium carrots, thinly sliced
• 2 small onions, sliced and separated into rings
• 1 2-1/4 oz (63 grm). can sliced ripe olives, drained
• 1 2 oz (56 grm). jar diced pimientos, drained
• 1 8 oz (224 grm). bottle FAT-FREE Italian salad dressing
• 1 tsp (5 ml). sugar

1. In a bowl, combine the first 5 ingredients.
2. Add dressing and sugar; toss to coat.
3. Cover and refrigerate for at least 4 hours, stirring occasionally.
4. Just before serving stir in walnuts if desired.

broccoli florets, carrots, onions, olives, pimientos, italian salad dressing, sugar

Taken from online-cookbook.com/goto/cook/rpage/000E0C (may not work)