Broccoli Tomato Salad
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 6-8
CATEGORY: Lower Fat
METHOD: Stir-Fry
TIME: Prep: 20 min. + chilling
Ingredients:
- 1 large bunch broccoli, separated into florets
- 2 large tomatoes, cut into wedges
- 3/4 cup sliced fresh mushrooms
- 2 green onions, sliced
- DRESSING:
- 3/4 cup olive or vegetable oil
- 1/3 cup tarragon or cider vinegar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt, optional
- 3/4 teaspoon dried thyme
- 1 garlic clove, minced
- 1/2 teaspoon celery seed
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon ground mustard
Directions:
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 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.