Celebrating Holidays

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:

1. Trim flowerets from broccoli, you should have about 1 quart.  Reserve stems for another use.
2. Drop broccoli flowerets into boiling salted water for 1 minutes or just until they turn bright green; drain
3. Trim mushrooms stem to 1/2 inch.
4. Combine broccoli, mushrooms, olives and cherry tomatoes in bowl.
5. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt, and pepper into a small bowl.  Whisk until blended
6. Pour dressing over vegetable mixture.
7. 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.