Italian Broccoli Salad

By Debe Pendice

Ingredients
  • 4 cups broccoli florets

  • 1 small red onion, sliced and separated into rings

  • 1 can (8 oz) sliced water chestnuts, drained

  • 1/2 cups sliced fresh mushrooms

  • 3/4 cups reduced-fat italian salad dressing

  • 1 1/2 cups halves cherry tomatoes

Directions
  1. In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Pour dressing over vegetables; toss to coat. Cover and refridgerate for at least 2 hours. Add tomatoes; gently toss.


Nutritional Facts

Servings
9
Per Serving (3/4 cup)
Calories
38
Fat
1 g (trace sat fat)
Cholesterol
1 mg
Sodium
295 mg
Carbohydrates
7 g
Fiber
2g
Protein
2 g
Diabetic Exchange
1 vegetable

lunch cherry tomatoes mushrooms water chestnuts red onion broccoli salads ultra-low-carb side dish salad

2 replies

Avera
Avera 2009-02-26 00:06:47 -0600 Report

This would make for an excellent lunch or even a snack. The broccoli florets are always so tender and the Italian Dressing is one I have always liked. The water chestnuts will give it such a wonderful crunch.