1 tomato chopped
1/4 cup cheddar cheese grated
1/4 cup red onion diced
2/3 cup oil
1/3 cup white wine vinegar
1/4 cup Romano cheese grated
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
6 ounces croutons
In a covered saucepan, cook broccoli in 1 inch of boiling salted water until tender-crisp about 15 minutes. In a medium bowl combine chopped, broccoli, chopped tomato, grated cheddar cheese and the diced red onion. In another bowl combine oil, white wine vinegar, grated Romano cheese, seasoned salt, garlic powder, and oregano. Blend well and pour over the broccoli mixture, tossing to coat evenly. Cover and refrigerate until ready to serve. Add croutons just before serving.