Broccoli & Mushroom Salad (from Real Simple November 2012)
1/3 cup olive oil
1/3 cup canola oil
1/3 cup apple cider vinegar
2 tsp sugar
2 tsp soy sauce
salt & pepper
1 head broccoli, cut into florets and stems peeled and sliced
1 pound button mushrooms, thinly sliced
1 small red onion, thinly sliced
3 Tbl chopped fresh dill
3 Tbl chopped fresh basil
1 Tbl chopped fresh tarragon
1 clove garlic, chopped
In a large bowl, whisk together the olive oil, canola oil, vinegar, sugar, soy sauce and 1/2 tsp each salt & pepper.
Add the broccoli, mushrooms, onion, dill, basil, tarragon and garlic - toss to combine. Refrigerate, covered, tossing occasionally until the vegetables are tender, at least 8 hours.
Tips that came with the recipe: don't use only olive oil - it will overwhelm the flavors of the vegs. Make a day ahead to let the vegetables marinate more.
This was delicious! Loved all the flavors. And they were right - it was even better the next day!
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