Broccoli and Tomato Salad

1 bunch fresh broccoli (1 pound)
Boiling salted water
1/4 pound fresh mushrooms
3/4 cup drained, pitted olives
1 cup cherry tomatoes

DRESSING
1/3 cup olive oil or salad oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 green onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon. freshly ground pepper

Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain. Trim mushroom stems to 1/2 inch. Combine broccoli, mushrooms, olives and cherry tomatoes in bowl. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt and pepper into small bowl. Whisk until blended. Pour dressing over vegetable mixture. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve. Good served with: any roasted or barbecued meat or poultry; or serve with cheese souffl?for a luncheon. Preparation time: 20 minutes. Marinating time: 3 hours or more. For 2 servings: half of the ingredients. For 8 servings: double the ingredients.
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