Quick Italian Broccoli Salad

Name: Quick Italian Broccoli Salad
Prep time: 10 min
Total time: 10 min
Yield: 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

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

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.

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.

Originally published as Italian Broccoli Salad in Light & Tasty December/January 2003

Reviews

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Average Rating:

DELLQ

Aug 10, 2013

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

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.