Marinated Broccoli And Tomato Salad
- 1 pound(s) broccoli
- 1/4 pound(s) mushroom(s); fresh
- 1 cup(s) tomato(es), cherry
- DRESSING
- 1/3 cup(s) olive oil
- 1 tablespoon(s) white wine vinegar
- 1 tablespoon(s) lemon juice
- 2 tablespoon(s) parsley; chopped, fresh
- 1 green onion(s); minced
- 1 garlic clove(s); minced
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. Drop broccoli flowerets into boiling salt water for 1 minute or just until they turn bright green; drain. Trim mushroom stems to 1/2 inch. Combine broccoli, mushrooms, and tomatoes in bowl.
Measure oil, vinegar, lemon juice, parley, 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 or more hours until ready to serve.
Yield: 4 servings