Marinated Broccoli, Mushroom, & 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 servingsPrep
20 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | broccoli florets |
|
| ¼ | pound |
mushrooms
fresh |
|
| ¾ | cup |
black olives
pitted, drained |
*
|
| 1 | cup |
tomatoes
cherry |
|
| Dressing | |||
| ⅓ | cup | olive oil |
|
| 1 | tablespoon |
vinegar
white wine |
|
| 1 | tablespoon | lemon juice |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 1 |
scallions, spring or green onions
minced |
|
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
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.
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