Marinated Broccoli 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
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
Makies 4 Servings. 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 souffle for a luncheon. Preparation time: 20 minutes. Marinating time: 3
hours or more.