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Recipe courtesy of Sandra Lee

Broccoli and Mozzarella Salad

  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    214
    Total Fat
    19
    Saturated Fat
    5
    Carbohydrates
    8
    Dietary Fiber
    1
    Sugar
    2
    Protein
    6
    Cholesterol
    11
    Sodium
    110
  • Total: 5 min
  • Prep: 5 min
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Ingredients

4 cups frozen broccoli florets, thawed

12 cherry tomatoes, cut in 1/2

1/4 cup sliced red onion

1/2 cup fresh pearl-size mozzarella

1/2 cup red wine vinaigrette

Freshly ground pepper

Directions

  1. In a large bowl, toss together all ingredients, except black pepper.
  2. Divide among 4 chilled salad plates. Serve with fresh ground pepper.
Show: Semi-Homemade Cooking
Episode: Grilling on the Mississippi

Categories:

Broccoli Salad Broccoli Salad Recipes Broccoli Side Dish Side Dish Tomato Salad Tomato Tomato Side Dish American Mozzarella Recipes

More from:

Summer Weeknight Dinners

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6 Reviews
Add Your Review

psimpson43

This recipe was great. My husband loved it too! I did add black olives simply because we like them. I also used frozen broccoli (PictSweet frozen broccoli, very good and it was great. I also used Briannas blush wine vinagrette dressing that Sandra recommened and that was what made this salad DELICIOUS. I am definitely putting this in my recipes for the summer, cammping and pickniking.

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