Broccoli And Tomato Salad

• 3 -4 cups broccoli florets
• 2 large tomatoes, cut in wedges
• 1 cup sliced fresh mushrooms
• 3 green onions, sliced
• Dressing
• 3/4 cup olive oil
• 1/3 cup cider or 1/3 cup tarragon vinegar
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 2 cloves 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

1. Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
2. Rinse with cold water and drain.
3. In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
4. Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
5. Pour over salad; toss.
6. Cover and chill for 1 hour.
7. Serve with a slotted spoon.

broccoli florets, tomatoes, mushrooms, green onions, dressing, olive oil, cider, water, lemon juice, sugar, salt, thyme, garlic, celery, italian seasoning, lemonpepper seasoning, paprika, ground mustard

Taken from www.food.com/recipe/broccoli-and-tomato-salad-39126 (may not work)