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.
scallions, spring or green onions
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.