Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Broccoli Tomato Salad

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

6-8 ServingsPrep: 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 oil
1/3 cup tarragon 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

Place broccoli in a large saucepan with 1-inch of water Bring to a
boil. Reduce heat; cover and simmer for 3-5 minutes or until
crisp-tender. Rinse with cold water and drain. Place in a large
bowl; add the tomatoes, mushrooms and onions.
In a small bowl, whisk dressing ingredients. Pour over salad; toss

2 of 2

Broccoli Tomato Salad (continued)

Directions (continued)

gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Yield: 6-8 servings.

Nutrition Facts: One 1-cup serving (prepared without salt) equals 2 fat, 1-1/2 vegetable; also, 130 calories, 32 mg sodium, 0 cholesterol, 8 gm carbohydrate, 3 gm protein, 11 gm fat.