Broccoli and Tomato Salad

Needs to chill 1 hour before serving.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 3 -4  cups broccoli florets
• 2  large tomatoes, cut in wedges
• 1  cup  sliced fresh mushrooms
• 3  green onions, sliced

• Dressing

• 3⁄4 cup olive oil
• 1⁄3 cup cider or 1⁄3 cup tarragon vinegar
• 2  tablespoons water
• 1  teaspoon lemon juice
• 1  teaspoon sugar
• 1  teaspoon salt
• 3⁄4 teaspoon dried thyme
• 2  cloves garlic, 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

1. Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
2. Rinse with cold water and drain.
3. In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
4. Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
5. Pour over salad; toss.
6. Cover and chill for 1 hour.
7. Serve with a slotted spoon.