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

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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


  • 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

3/4 cup: 38 calories, 1g fat (0 saturated fat), 1mg cholesterol, 295mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.


  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

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DELLQ User ID: 1699038 136495
Reviewed Aug. 10, 2013

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

charlenepaugustyn User ID: 3862805 65852
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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