Marinated Broccoli and Tomato Salad 0
Posted on
October 26, 2009 by
This is a colorful salad to serve in your prettiest clear glass bow for a Thanksgiving or Christmas dinner or for any occasion. Use the broccoli stems for soups, our cut them up to serve along with carrots and celery sticks as a relish. Youi can make this salad 4 hours or more ahead.
This recipe is for 4 serving, simply double the amount to serve 8:
- 1 bunch of fresh broccoli (1 pound)
- Boiling salted water
- 1/4 pound fresh mushrooms
- 3/4 cup drained, pitted olives
- 1 cup cherry tomatoes
Dressing:
- 1/3 cup olive oil or salad oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. chopped fresh parsley
- 1 green onion, minced
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
Preparation:
- Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
- Drop broccoli flowerets into boiling salted water for 1 minutes or just until they turn bright green; drain
- Trim mushrooms stem to 1/2 inch.
- Combine broccoli, mushrooms, olives and cherry tomatoes in bowl.
- Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt, and pepper into a small bowl. Whisk until blended
- Pour dressing over vegetable mixture.
- Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve.
Good served with: Any roasted or barbecued meat or poultry; or serve with cheese souffle’ for a luncheon.
