2 1/2 lbs. fresh broccoli, cut into florets
2 tomatoes, cut into wedges
1/4 lb. mushrooms, sliced
1 med. red onion, sliced
1 tbsp. seasoned salt
1 tsp. pepper
1 c. salad oil
3/4 c. red wine vinegar
1 c. toasted slivered almonds

Steam broccoli 3 to 5 minutes or until barely tender. Do not overcook. Run under cold water; drain well.

Combine broccoli, tomatoes, mushrooms, onions and almonds. Sprinkle with seasoned salt and pepper. Toss gently. Combine oil and vinegar, shaking vigorously; pour over salad and toss to mix. Cover and chill before serving. May be prepared up to 1 hour ahead.