Tuesday, December 6, 2011

Broccoli Tomato Salad





Perhaps this recipe is out of season. That is to say not out of "season"ing, but maybe it is more of a summer dish . I have a difficult time cutting off the cold fresh dishes when the weather gets cooler because I live in Arizona. Here we have "kinda hot "and "just warm" as the standard weather. When it becomes "just warm" or below 100 degrees I whip out the hot soups. I love soup! I often love to compliment the soup with some sort of bread or something salad -like. This is a beautiful salad that I think is great for any occasion. The dressing is delicious while the broccoli and tomato pair well together.

Ingredients:
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced

Dressing:
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon dried thyme
1 garlic clove, 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

Directions:
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 and Enjoy!

3 comments:

  1. Merry Christmas to You and Yours, Kasha!

    ReplyDelete
  2. Don't think Misery and you eat the same type of foods - but she thinks that looks delicious. Especially as she has broccoli in the fridge right now. Mmm an there are other salad posts out there to drool over. Now why didn't we find this blog before??

    Pippa

    ReplyDelete

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