| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Kentucky |
Salads, Taste of ho |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch broccoli; separated into florets |
| 2 |
lg |
Tomatoes; cut into wedges |
| 3/4 |
c |
Sliced fresh mushrooms |
| 2 |
|
Green onions; sliced |
| 3/4 |
c |
Olive or vegetable oil |
| 1/3 |
c |
Tarragon or cider vinegar |
| 2 |
tb |
Water |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt; optional |
| 3/4 |
ts |
Dried thyme |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Celery seed |
| 1/4 |
ts |
Italian seasoning |
| 1/4 |
ts |
Lemon-pepper seasoning |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Ground mustard |
INSTRUCTIONS
DRESSING
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.Yield: 6-8 servings.Diabetic
Exchanges: One 1-cup 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 : "Garden-fresh tomatoes and broccoli brighten this summertime salad
with distinctive flavor and eye-catching 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 MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14,
1998
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