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