Marinated broccoli and tomato salad

4 servings

Ingredients

Quantity Ingredient
1 pounds Broccoli
¼ pounds Mushrooms, fresh
¾ cup Black olives, pitted, drain
1 cup Tomatoes, cherry
⅓ cup Olive oil
1 tablespoon Vinegar, white wine
1 tablespoon Lemon juice
2 tablespoons Parsley, fresh chopped
1 Onion, green, minced
1 Garlic, clove, minced
½ teaspoon Salt
¼ teaspoon Pepper, freshly ground

Directions

DRESSING

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to ½-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended.

6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.

Related recipes