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Quick Italian Broccoli Salad Recipe
Quick Italian Broccoli Salad Recipe photo by Taste of Home

Quick Italian Broccoli Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 9 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Italian Broccoli Salad in Light & Tasty December/January 2003, p18

Nutritional Facts

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.

Reviews for Quick Italian Broccoli Salad

AVERAGE RATING
   (2)
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 (2)
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MY REVIEW
Reviewed Aug. 10, 2013

I took this salad to a potluck at church and everyone enjoyed it.

MY REVIEW
Reviewed Apr. 15, 2013

Made this for a B'day party & it was very tasty & colorful. When you coated it with the salad dressing & refrigerated it for 2 hrs., I was surprised how the broccoli absorbed the dressing along with the mushrooms & onions. After adding the tomatoes, it was very colorful & presented itself well. There was a little left over & it tasted pretty good the next day, with the flavor of the dressing blended through out the salad. My husband liked it but said, "You have to like those vegetables to like the salad". I love marinated vegetables so I thought it was great! Thanks Dorothy Myrick for the great recipe.

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