| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli |
| 1/4 |
lb |
Mushrooms, fresh |
| 3/4 |
c |
Black olives, pitted drain |
| 1 |
c |
Tomatoes, cherry |
| 1/3 |
c |
Olive oil |
| 1 |
T |
Vinegar, white wine |
| 1 |
T |
Lemon juice |
| 2 |
T |
Parsley, fresh chopped |
| 1 |
|
Onion, green minced |
| 1 |
|
Garlic, clove minced |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper, freshly ground |
INSTRUCTIONS
PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim
flowerets from broccoli, you should have about 1 quart. Reserve stems
for another use. 2. Drop broccoli flowerets into boiling salt water
for 1 min. or just until they turn bright green; drain. 3. Trim
mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and
tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion,
garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour
dressing over vegetable mixture. 7. Turn gently to coat vegetables.
Cover and refrigerate 3 or more hours until ready to serve. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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