Marinated Broccoli and Tomato Salad (#2360)

Serves
Ready
4
40
Minutes
Prep
Cook
20
Minutes
20
Minutes
Categories
Salads Side Low Fat Vegetarian
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Ingredients

  • 1 pound Broccoli Florets
  • 1/4 pound Mushrooms fresh
  • 3/4 cup Black Olives pitted, drained
  • 1 cup Tomatoes cherry

Dressing

  • 1/3 cup Olive Oil
  • 1 Tbsp Vinegar white wine
  • 1 Tbsp Lemon Juice
  • 2 tablespoons Parsley Leaves fresh
  • 1 Scallions, Spring Or Green Onions minced
  • 1 clove Garlic minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground

Directions

  1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
  2. Drop broccoli flowerets into boiling salt water for 1 min. Or just until they turn bright green; drain.
  3. Trim mushroom stems to 1/2-inch. Combine broccoli, mushrooms, olives and tomatoes in bowl.
  4. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended.
  5. Pour dressing over vegetable mixture.
  6. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.
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