** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Trim flowerets from broccoli, you should have about 1 quart.
2. Reserve stems for another use. Drop broccoli flowerets into boiling salt water for 1 minutes 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.
4. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl.
5. Whisk until blended. Pour dressing over vegetable mixture.
6. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.
Comments on Marinated Broccoli and Tomato Salad Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 99% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, Tomato, Sulfites, Garlic, Fructose Malabsorption, Vinegar, Onion, Olive Oil allergies.