Marinated Broccoli, Mushroom, and Olive Salad
600
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.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 110g (3.9 oz)Amount per Serving
Calories 20881% of calories 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?
