Broccoli Tomato Salad Recipe
Servings: 6
Ingredients
- 1 lrg Bunch broccoli, separated into florets
- 2 lrg Tomatoes, cut into wedges
- 3/4 c. Sliced fresh mushrooms
- 2 x Green onions, sliced
- 3/4 c. Olive or possibly vegetable oil
- 1/3 c. Tarragon or possibly cider vinegar
- 2 Tbsp. Water
- 1 tsp Lemon juice
- 1 tsp Sugar
- 1 tsp Salt, optional
- 3/4 tsp Dry thyme
- 1 x Clove garlic, chopped
- 1/2 tsp Celery seed
- 1/4 tsp Italian seasoning
- 1/4 tsp Lemon-pepper seasoning
- 1/4 tsp Paprika
- 1/4 tsp Grnd mustard
Directions
- Cook broccoli in a small amount of water for 5 min or possibly till crisp-tender. Rinse with cool water and drain. Place in a large bowl; add in tomatoes, mushrooms, and onions. Combine dressing ingredients in a jar with a tight- fitting lid; shake well. Pour over salad; toss gently. Cover and refrigeratefor 1 hour. Serve with a slotted spoon.
- Yield: 6-8 servings.Diabetic
- NOTES : "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"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 248 | 88% |
| Total Fat 27.62g | 35% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 418mg | 17% |
| Potassium 424mg | 12% |
| Total Carbs 8.83g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.49g | 2% |
| Protein 3.07g | 5% |
