Show Subscription Form




TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

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

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.

Directions

  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

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.

Reviews for Broccoli and Tomato Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT