1 lb fresh broccoli florets
boiling salted water
1/4 lb fresh button mushrooms, cleaned and stems trimmed
3/4 cup ripe pitted olives, drained
1 cup cherry tomatoes
Dressing:
1/2 cup olive or canola oil
1 tbsp white wine vinegar
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 green onion, minced
1 garlic clove, minced
1/4 tsp salt, optional
1/4 tsp freshly ground black pepper
Drop the broccoli florets into the boiling water for 1 minute; drain well.
In a salad bowl combine the broccoli, mushrooms, olives, and tomatoes.
Whisk all the dressing ingredients together in a small bowl; pour over the vegetables; toss gently to coat.
Cover salad and refrigerate for at least 3 hours or until serving time.
1/4 lb fresh button mushrooms, cleaned and stems trimmed
3/4 cup ripe pitted olives, drained
1 cup cherry tomatoes
Dressing:
1/2 cup olive or canola oil
1 tbsp white wine vinegar
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 green onion, minced
1 garlic clove, minced
1/4 tsp salt, optional
1/4 tsp freshly ground black pepper
Drop the broccoli florets into the boiling water for 1 minute; drain well.
In a salad bowl combine the broccoli, mushrooms, olives, and tomatoes.
Whisk all the dressing ingredients together in a small bowl; pour over the vegetables; toss gently to coat.
Cover salad and refrigerate for at least 3 hours or until serving time.
file photo.
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