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Italian Broccoli Salad Recipe

Photo by: Taste of Home

Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.

This recipe is:

Healthy

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9 Servings
Prep: 10 min. + chilling

Ingredients

4 cups fresh broccoli florets
1 small red onion, sliced and separated into rings
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
3/4 cup reduced-fat Italian salad dressing
1-1/2 cups halved cherry tomatoes

Directions

In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss. Yield: 9 servings.

Nutritional Analysis: One serving (3/4 cup) equals 38 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 295 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable.

Italian Broccoli Salad published in Light & Tasty December/January 2003, p18

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