Marinated Broccoli & Tomato Salad
- 1 lb
- 1/4 lb
- fresh mushrooms
- 3/4 c
- black olives, pitted and drained
- 1 c
- tomatoes, chopped
- 1/3 c
- olive oil
- 1 Tbsp
- white wine vinegar
- 1 Tbsp
- lemon juice
- 2 Tbsp
- parsley, chopped
- green onion, minced
- garlic clove, minced
- 1/2 tsp
- 1/4 tsp
- pepper, freshly ground
1PREP TIME: 20 MINUTES
2MARINADE TIME: 3 HOURS OR MORE
3Trim flowerets from broccoli, you should have about 1 quart.
4Reserve stems for another use.
5Drop broccoli flowerets into boiling salt water for 1 minute or just until they turn bright green; drain.
6Trim mushroom stems to 1/2-inch.
7Combine broccoli, mushrooms, olives and tomatoes in bowl.
8Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl.
9Whisk until blended.
10Pour dressing over vegetable mixture.
11Turn gently to coat vegetables.
12Cover and refrigerate 3 or more hours until ready to serve.