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Quick Italian Broccoli Salad

Total Time

Prep: 10 min. + chilling

Makes

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

  • 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

  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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