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Tomato Broccoli Salad

 Tomato Broccoli Salad
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. —Helen Meadows of Trout Creek, Montana
6 ServingsPrep: 10 min. + chilling


  • 5 cups broccoli florets
  • 1 tablespoon water
  • 1 pint cherry tomatoes, cut in half
  • 2 tablespoons chopped green onion
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and
  • microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender,
  • stirring once; drain. Cool completely.
  • Place broccoli in a serving bowl; gently stir in tomatoes and onion.
  • In a small bowl, combine the mayonnaise, sour cream, lemon juice,
  • salt and pepper; pour over vegetables and stir gently. Cover and
  • refrigerate for 1 hour. Yield: 6 servings.
Nutritional Facts: One serving (3/4 cup) equals 49 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 303 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.