Broccoli and Artichoke Salad

    Broccoli and Artichoke Salad


    24 people made this

    Fresh broccoli, red onion, black olives, diced tomatoes and artichoke hearts are tossed in Italian dressing then marinated overnight for a tasty picnic salad.

    Serves: 8 

    • 3 heads fresh broccoli, diced
    • 1 red onion, diced
    • 220g black olives, pitted and sliced
    • 2 (280g) jars marinated artichoke hearts, sliced
    • 3 large tomatoes, diced
    • 3 bunches spring onions, diced
    • 1 cup (250ml) Italian salad dressing

    Preparation:10min  ›  Extra time:1day marinating  ›  Ready in:1day10min 

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

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