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Marinated Broccoli, Mushroom, & Olive Salad

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Marinated Broccoli, Mushroom, and Olive Salad

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

 

Yield

8 servings

Prep

20 min

Cook

10 min

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
1 pound broccoli florets Camera
¼ pound mushrooms
fresh
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¾ cup black olives
pitted, drained
* Camera
1 cup tomatoes
cherry
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Dressing
cup olive oil Camera
1 tablespoon vinegar
white wine
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1 tablespoon lemon juice Camera
2 tablespoons parsley leaves
fresh
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1 scallions, spring or green onions
minced
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1 clove garlic
minced
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½ teaspoon salt Camera
¼ teaspoon black pepper
freshly ground
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Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

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 ½-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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 208 81% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 331mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 79% Vitamin C 195%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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