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SALAD
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 c. sliced fresh mushrooms
2 green onions, sliced
DRESSING
3/4 c. olive or vegetable oil
1/3 c. tarragon or cider vinegar
2 T. water
1 t. lemon juice
1 t. sugar
1 t. salt, optional
3/4 t. dried thyme
1 garlic clove, minced
1/2 t. celery seed
1/4 t. Italian seasoning
1/4 t. lemon-pepper seasoning
1/4 t. paprika
1/4 t. ground mustard
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 slotted spoon.
Notes: I only use half the amount of dressing called for and it's more than enough. If you're short on time, then just prepare the veggies and toss with some store-bought Italian dressing.
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