Broccoli Tomato Salad


Classifications: Salads

Qty Measure Ingredient


1 large bunch broccoli, separated into florets

2 large tomatoes, cut in wedges

3/4 cup fresh mushrooms, sliced

2 green onions, sliced


3/4 cup olive or vegetable oil

1/3 cup tarragon or cider vinegar

2 tablespoons water

1 teaspoon lemon juice

1 teaspoon sugar

1 teaspoon salt, optional

3/4 teaspoon dried thyme

1 clove garlic, 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

Instructions: 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 a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon. Yield: 6-8 servings.



Background: Note: DIABETIC EXCHANGES: One 1-a 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.

Serves: 8

Food Exchanges: