1/2 lb. broccoli buds
1 c. dairy sour cream
1/4 c. milk
1/2 tsp. curry powder
1/4 tsp. salt
Dash of pepper
1/4 tsp. dry mustard
3 med. tomatoes, cut into wedges
Lettuce

Remove the broccoli buds; use stalks another time. Cook broccoli in boiling, salted water until crisp-tender. Drain well; cool. Combine other ingredients; pour over cooled broccoli; stir to coat. Cover and chill 2 to 3 hours. To serve, arrange broccoli and tomato wedges on bed of lettuce.