| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
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
Instructions
- In a large bowl, toss together all ingredients, except black pepper.
- Divide among 4 chilled salad plates. Serve with fresh ground pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 214 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 110 mg |
| Serving Size | 1 of 4 servings |
| Calories | 214 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 110 mg |
Reviews
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.
This salad went great with parmesan encrusted tilapia one night and grilled rib eye the next.
I used fresh broccoli and added a little basil. The flavor was much better after the salad sat overnight. Refreshing, and light.
I just had this salad at a friend house – she added a little salt and black olives to the recipe and thought it added a nice touch!
I love a new twist to a great veig salad! Easy and light, good!
The frozen broccoli doesn’t work in a salad like this and is just soggy. I think it would be better to blanch off some fresh and use that. It definitely needs a better dressing and more seasoning (at least salt) to have any real flavor.