Broccoli tomato salad

6 Servings

Ingredients

Quantity Ingredient
1 large Bunch broccoli; separated into florets
2 larges Tomatoes; cut into wedges
¾ cup Sliced fresh mushrooms
2 Green onions; sliced
¾ cup Olive or vegetable oil
⅓ cup Tarragon or cider vinegar
2 tablespoons Water
1 teaspoon Lemon juice
1 teaspoon Sugar
1 teaspoon Salt; optional
¾ teaspoon Dried thyme
1 Clove garlic; minced
½ teaspoon Celery seed
¼ teaspoon Italian seasoning
¼ teaspoon Lemon-pepper seasoning
¼ teaspoon Paprika
¼ teaspoon Ground mustard

Directions

DRESSING

Cook broccoli in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms, and onions. Combine dressing ingredients in a jar with a tight- fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.Yield: 6-8 servings.Diabetic Exchanges: One 1-cup serving (prepared with salt) equals 2 fat, 1½ vegetable; also 130 calories, 32 mg sodium, 0 cholesterol, 8 gm carbohydrate, 3 gm protein, 11 gm fat.

NOTES : "Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables.-Marie Hoyer, Hodgenville, Kentucky"

Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@...> on Jan 14, 1998

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