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Broccoli and Tomato Salad

 Broccoli and Tomato Salad
Garden-fresh tomatoes and broccoli brighten this salad with distinctive flavor and eye-catching color.
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:
  • 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

2 of 2

Broccoli and Tomato Salad (continued)

Directions (continued)

  • 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.