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Quick Italian Broccoli Salad

 Quick Italian Broccoli Salad
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.
9 ServingsPrep: 10 min. + chilling


  • 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


  • 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 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.