Cold Broccoli Salad Recipe
I love cold salads in the summer time. There are plenty of fruit and vegetables to make salads other than lettuce and tomatoes. This cold broccoli salad recipe is one of my favorites. It take only 20 minutes to make.
Marinated broccoli and tomato salad
For 4 servings:
- 1 bunch of fresh broccoli (1 lb.)
- Boiling salted water
- 1/4 lb. fresh mushrooms
- 3/4 cup drained, pitted olives
- 1 cup cheery 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
- 1/2 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 min. 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.
Good serve with any roasted or barbecued meat or poultry; or serve with cheese souffle’ for a luncheon. This colorful salad looks very pretty served in a clear glass bowl. Use the stems for soup, or cut them up to serve along with carrots and celery sticks as a relish. If you prefer, buy just the broccoli crowds.
July 11 2008 12:05 pm | recipe
July 12th, 2008 at 12:58 pm
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July 19th, 2008 at 3:19 pm
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