Post by Baking_Bud on Jan 4, 2003 15:18:32 GMT -6
Italian Broccoli Salad
4 cups broccoli flowerets
1 small red onion -- sliced and separated into rings
8 ounces sliced waterchestnuts, canned -- drained
1/2 cup sliced fresh mushrooms
3/4 cup light Italian salad dressing
1-1/2 cups cherry tomatoes -- halved
Directions: In a large bowl, combine the broccoli, onion, waterchestnuts, and mushrooms. Pour dressing over vegetables; toss to coat. Cover and refrigerate at least 2 hours. Add tomatoes; gently toss.
4 cups broccoli flowerets
1 small red onion -- sliced and separated into rings
8 ounces sliced waterchestnuts, canned -- drained
1/2 cup sliced fresh mushrooms
3/4 cup light Italian salad dressing
1-1/2 cups cherry tomatoes -- halved
Directions: In a large bowl, combine the broccoli, onion, waterchestnuts, and mushrooms. Pour dressing over vegetables; toss to coat. Cover and refrigerate at least 2 hours. Add tomatoes; gently toss.