Pepperoni-and-broccoli salad

Yield: 6 servings

Measure Ingredient
¾ ounce Package Italian salad dressing mix
1 pounds Bunch broccoli
½ pounds Fresh mushrooms; sliced
1 cup (4 oz) Swiss cheese; diced
3½ ounce Package sliced pepperoni
1 each Green pepper; chopped

Prepare dressing mix according to package directions; set aside.

Trim off large leaves of broccoli. Was broccoli, and break off flowerets; reserve stalks for use in other recipes.

Combine broccoli flowerets and next 4 ingredients in a large bowl.

Pour dressing over salad; toss gently. Cover and refrigerate 8 hours or overnight.

Yield: 6 to 8 servings.

Cynthia Broderius of North Carolina in September, 1983"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-13-95

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