Broccoli Tomato Salad

Broccoli Tomato Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For 76 cents per serving, you get a salad that serves 8. One serving contains 222 calories, 3g of protein, and 21g of fat. If you have water, tomatoes, olive oil, and a few other ingredients on hand, you can make it. 31 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Taste of Home. Overall, this recipe earns an amazing spoonacular score of 94%. Users who liked this recipe also liked Tomato Broccoli Salad, Tomato Broccoli Salad, and Roasted Broccoli and Tomato Salad.

Servings: 8

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon. Yield: 6-8 servings. Originally published as Broccoli Tomato Salad in Taste of HomeAugust/September 1997, p31 Nutritional Facts Diabetic Exchanges: One 1-cup serving (prepared without 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain.

2. Place in a large bowl; add the tomatoes, mushrooms and onions.

3. In a small bowl, whisk dressing ingredients.

4. Pour over salad; toss gently. Cover and chill for 1 hour.

5. Serve with a slotted spoon.

Nutrition Information:

covered percent of daily need