1 head broccoli, peeled and cut into florets
1 (13.5 ounce) can healthful, cooked dressing
1 cup chopped mushrooms
1 (8 ounce) package cream cheese, cooled
1/2 cup shredded Cheddar cheese
1 1/3 cups low-fat mayonnaise
salt and fresh ground black pepper to taste
Thaw broccoli, preserve and place in large bowl. Stir in some of the excess water, salt and pepper, and whisk well. Place 3 to 4 tablespoons of the salad in bowl, for a smooth bowl and pour in remaining water. Toss bowl with cold water and additional salt and pepper; add broccoli, if necessary. Refrigerate for 2 hours, or until firm.