Marinated Broccoli & Tomato Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Broccoli,
1/4 lbs: Mushrooms, fresh
3/4 cup: Black olives, pitted, drain
1 cup: Tomatoes, cherry
DRESSING
1/3 cup: Olive oil,
1 tbsp: Vinegar, white wine
1 tbsp: Lemon juice,
2 tbsp: Parsley, fresh chopped
1: Onion, green, minced
1: Garlic, clove, minced
1/2 tsp: Salt,
1/4 tsp: Pepper, freshly ground
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp