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Source: Taste of Home Cookbook

Broccoli Tomato Salad
A healthful mix of raw and steamed vegetables.
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 5 mins.
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1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup fresh mushrooms, sliced
2 green onions, sliced
Dressing, (recipe follows)
3/4 cup olive oil or 3/4 cup Vegetable Oil
1/3 cup tarragon vinegar or 1/3 cup 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




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.




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