This is a colorful salad to serve in your prettiest clear class bowl. Use the broccoli stems for soups, or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or m ore ahead.
Good served with any roasted or barbecued meat or poultry; or serve with cheese souffle for a luncheon.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.
Easy and tasty.
Salads and Their Dressings, Section 2, Card 8
Marinated Broccoli and Tomato Salad
For the salad
- 1 pound broccoli
- boiling salted water
- 1/4 pound mushrooms
- 1 cup cherry tomatoes
- 3/4 cup olives drained and pitted
For the dressing
- 1/3 cup olive oil or salad oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons parsley chopped
- 1 green onion minced
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain.
Trim mushroom stems 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 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.