Marinated Broccoli and Tomato Salad

4 hours Prep: 20 minutes

207 calories per serving view nutrition facts

4 servings suggest servings

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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	tablespoon	vinegar	white wine
1	tablespoon	lemon juice
2	tablespoons	parsley leaves	fresh
1	Onion,	onion	green, minced
1	clove	garlic	minced
1/2	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground

Directions

Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.

Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain.

Trim mushroom stems to 1/2-inch. Combine broccoli, mushrooms, olives 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.

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Nutrition Facts

Serving Size 216g

Amount per Serving

Calories 207 81% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 331mg	14%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	78%		Vitamin C	193%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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