Broccoli Tomato Salad
1 large bunch broccoli, cut into florets
2 large tomatoes, cut into wedges
¾ c sliced fresh mushrooms
2 scallions, sliced
Dressing
¾ c olive or vegetable oil
1/3 c cider vinegar
2 T water
1 t lemon juice
1 t sugar
1 t salt
¾ t dried thyme
1 garlic clove, minced
½ t celery seed
¼ t of each – Italian seasoning, lemon-pepper seasoning, paprika, ground mustard
Cook broccoli in small amount of water for 5 minutes. Rinse with cold water and drain. Place in a large bowl; add tomatoes,
mushrooms, and scallions. Combine dressing ingredients in a jar w/tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with slotted spoon. Yield: 6 servings.
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