Taste of Home
Broccoli Tomato Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
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
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
-
1.
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.
-
2.
In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 130 calories, 11g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.
© 2024 RDA Enthusiast Brands, LLC