Marinated Broccoli and Tomato Salad

Recipe Ingredients

1 lb	454g / 16oz	Broccoli
1/4 lb	113g / 4oz	Mushrooms - fresh
3/4 cup	177ml	Black olives - pitted, drain
1 cup	62g / 2.2oz	Cherry tomatoes
		Dressing
1/3 cup	78ml	Olive oil
1 tablespoon	15ml	Vinegar - white wine
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Parsley - fresh chopped
1		Onion - green, minced
1		Garlic - clove, minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper - freshly ground

Recipe Instructions

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 1/2-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.

Source:
Cooking Light, June 1995, page 78

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