Broccoli Salad Vinaigrette

I made this for Thanksgiving, Jessica likes it.

Ingredients:

2 ½ lb fresh broccoli, cut into flowerettes, about 5 cups
2 tomatoes, cut into wedges
1 med red onion sliced
1 cup whole natural almonds, toasted
1 tablespoon seasoned salt (may need less- I don’t think I used this much)
1 teaspoon pepper
1 cup salad oil
1 clove garlic, mashed and chopped finely
3/4 cup red wine vinegar or apple cider vinegar

Toast almonds by placing on a baking sheet, bake for 10-15 minutes at 350 degrees, stirring a few times. Cool. Steam broccoli 3-5 minutes or until barely tender; run under cold water, drain well. Combine broccoli, tomatoes, onion and almonds. Combine oil, seasoned salt, garlic and vinegar in a jar and shake vigorously, pour over salad and toss to mix. Cover and chill before serving.