Quick Italian Broccoli Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 9 servings.
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.
Ingredients
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4 cups fresh broccoli florets
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1 small red onion, sliced and separated into rings
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1 can (8 ounces) sliced water chestnuts, drained
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1/2 cup sliced fresh mushrooms
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3/4 cup reduced-fat Italian salad dressing
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1-1/2 cups halved cherry tomatoes
Directions
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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.
Nutrition 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.
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