Marinated Broccoli and Tomato Salad

3 hours Prep: 20 minutes

208 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	cherry tomatoes

dressing
1/3	cup	olive oil
1	tablespoon	white wine vinegar
1	tablespoon	lemon juice
2	tablespoons	parsley leaves	fresh chopped
1	each	scallions, spring or green onions	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 minute 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 219g

Amount per Serving

Calories 208 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 10.0g	3%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	79%		Vitamin C	195%
Calcium	7%		Iron	9%

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

How is this calculated?

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My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.

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