Marinated Broccoli and Tomato Salad
1 bunch fresh broccoli (1 lb.)
1/4 lb. fresh mushrooms
3/4 cup drained, black olives
1 cup cherry tomatoes
1/3 cup olive oil or salad oil
1 Tbs. white wine vinegar
1 Tbs. lemon juice
2 Tbs. chopped fresh parsely
1 green onion, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Trim flowerets from broccoli. Save stems for shredded broccoli slaw.
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.