Boiling salted water

1/4 lb. fresh mushrooms

3/4 cup pitted olives, drained

1 cup cherry tomatoes

 

Trim flowerets from broccoli.  Drop broccoli  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.

 

 

 

1/3 cup olive oil or salad oil

1 tablespoon white wine vinegar

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Measure all ingredients 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.

 

Makes 4 servings.