Ingredients
4 cups fresh broccoli florets1 small red onion, sliced and separated into rings1 can (8 ounces) sliced water chestnuts, drained1/2 cup sliced fresh mushrooms3/4 cup reduced-fat Italian salad dressing1-1/2 cups halved cherry tomatoes
Preparation
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.
