Broccoli and Tomato Salad Recipe

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Broccoli and Tomato Salad Recipe

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Garden-fresh tomatoes and broccoli brighten this salad with distinctive flavor and eye-catching color.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL 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:
  • 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.
Originally published as Broccoli Tomato Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p69

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Broccoli Tomato Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p69

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