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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Yield: 6-8 servings.
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