Broccoli Tomato Salad Recipe

• 1 lrg Bunch broccoli, separated into florets
• 2 lrg Tomatoes, cut into wedges
• 3/4 c. Sliced fresh mushrooms
• 2 x Green onions, sliced
• 3/4 c. Olive or possibly vegetable oil
• 1/3 c. Tarragon or possibly cider vinegar
• 2 Tbsp. Water
• 1 tsp Lemon juice
• 1 tsp Sugar
• 1 tsp Salt, optional
• 3/4 tsp Dry thyme
• 1 x Clove garlic, chopped
• 1/2 tsp Celery seed
• 1/4 tsp Italian seasoning
• 1/4 tsp Lemon-pepper seasoning
• 1/4 tsp Paprika
• 1/4 tsp Grnd mustard

1. Cook broccoli in a small amount of water for 5 min or possibly till crisp-tender.
2. Rinse with cool water and drain.
3. Place in a large bowl; add in tomatoes, mushrooms, and onions.
4. Combine dressing ingredients in a jar with a tight- fitting lid; shake well.
5. Pour over salad; toss gently.
6. Cover and refrigeratefor 1 hour.
7. Serve with a slotted spoon.
8. Yield: 6-8 servings.Diabetic
9. NOTES : "Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color.
10. My homemade dressing mixes up in a jiffy and complements the vegetables.-Marie Hoyer, Hodgenville, Kentucky"

broccoli, tomatoes, fresh mushrooms, green onions, olive, tarragon, water, lemon juice, sugar, salt, thyme, clove garlic, celery, italian seasoning, lemonpepper seasoning, paprika, mustard

Taken from cookeatshare.com/recipes/broccoli-tomato-salad-93105 (may not work)