Broccoli And Tomato Salad With Red Onion Recipes

TOMATO BROCCOLI SALAD

Tomato Broccoli Salad image

I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups broccoli florets
1 tablespoon water
1 pint cherry tomatoes, cut in half
2 tablespoons chopped green onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI TOMATO SALAD

Broccoli Tomato Salad image

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

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 18

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 oil
1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
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

Steps:

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.

Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI AND TOMATO SALAD WITH RED ONION

Broccoli and Tomato Salad with Red Onion image

Number Of Ingredients 4

Ingredients

1 head Broccoli
1 cup Tomatoes ( a combination of cherry tomatoes and roma tomatoes)
1 half medium Red Onion sliced thin
10 ounces Red Wine Vinaigrette

Steps:

Add all ingredients to a serving bowl
Allow to marinate for at least 15 minutes before serving

Nutrition Facts : Calories 97 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 355 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

QUICK ITALIAN BROCCOLI SALAD

Quick Italian Broccoli Salad image

Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 6

Ingredients

4 cups fresh broccoli florets
1 small red onion, sliced and separated into rings
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
3/4 cup reduced-fat Italian salad dressing
1-1/2 cups halved cherry tomatoes

Steps:

In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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