Broccoli And Tomato Salad

• 1 large bunch broccoli, separated into florets
• 2 large tomatoes, cut into wedges
• 3/4 cup sliced fresh mushrooms
• 2 green onions, sliced
• 1/2 cup olive oil
• 1/3 cup tarragon vinegar
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt-free seasoning blend
• 3/4 teaspoon dried thyme
• 1 garlic clove, minced
• 1/2 teaspoon celery seed
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon salt-free lemon-pepper seasoning
• 1/4 teaspoon paprika
• 1/4 teaspoon ground mustard

1. 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 tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

broccoli, tomatoes, mushrooms, green onions, olive oil, tarragon vinegar, water, lemon juice, sugar, salt, thyme, garlic, celery, italian seasoning, salt, paprika, ground mustard

Taken from www.tasteofhome.com/recipes/broccoli-and-tomato-salad/ (may not work)