Broccoli Tomato Salad Recipe

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Garden-fresh tomatoes and broccoli brighten this salad with distinctive flavor and eye-catching color.

This recipe is:

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Diabetic Friendly

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Broccoli Tomato Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

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:
1/2 cup olive oil
1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt-free seasoning blend
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon salt-free 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.

Nutritional Facts 1/8 recipe equals 155 calories, 14 g fat (0 saturated fat), 0 cholesterol, 22 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 vegetable.

Originally published as Broccoli Tomato Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p69