| 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 |
tb |
Vinegar, white wine |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Parsley, fresh chopped |
| 1 |
|
Onion, green, minced |
| 1 |
|
Garlic, clove, minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper, freshly ground |
INSTRUCTIONS
DRESSING
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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