Recipe - Broccoli Tomato Salad

1 lg Bunch broccoli; separated
into florets
2 lg Tomatoes; cut into wedges
Three fourths cup Sliced fresh mushrooms
2 Green onions; cut or sliced up

DRESSING
Three fourths cup Olive or vegetable oil
1/3 cup Tarragon or cider vinegar
2 tablespoon Water
1 teaspoon Lemon juice
1 teaspoon Sugar
1 teaspoon Salt; optional
Three fourths teaspoon Dried thyme
1 Clove garlic; minced
One half teaspoon Celery seed
One fourth teaspoon Italian seasoning
One fourth teaspoon Lemonpepper seasoning
One fourth teaspoon Paprika
One fourth teaspoon Ground mustard

Cook broccoli in a small amount of water for 5 minutes or until
crisptender. 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: 68 servings.Diabetic
Exchanges: One 1cup serving (prepared with 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.

NOTES : "Gardenfresh tomatoes and broccoli brighten this summertime salad
with distinctive flavor and eyecatching color. My homemade dressing mixes
up in a jiffy and complements the vegetables.Marie Hoyer, Hodgenville,
Kentucky"
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1011 by NGavlak NGavlak@aol.com on Jan 14,
1998