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Broccoli Tomato Salad

 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.
Nutritional Facts:Diabetic Exchanges: 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.