Broccoli and Mushroom Salad

broccoli-mushroom-salad
Photo by Chris Court
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 215 calories
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 226 mg
    • Protein 3 g
    • Carbohydrate 10 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 45 mg

Ingredients

  1. Check 1/3cup olive oil
  2. Check 1/3cup canola oil
  3. Check 1/3cup apple cider vinegar
  4. Check 2teaspoons sugar
  5. Check 2teaspoons soy sauce
  6. Check kosher salt and black pepper
  7. Check 1 head broccoli, cut into florets and stems peeled and sliced
  8. Check 1pound button mushrooms, thinly sliced
  9. Check 1 small red onion, thinly sliced
  10. Check 3tablespoons chopped fresh dill
  11. Check 3tablespoons chopped fresh basil
  12. Check 1tablespoon chopped fresh tarragon
  13. Check 1 clove garlic, chopped

Directions

  1. In a large bowl, whisk together the olive oil, canola oil, vinegar, sugar, soy sauce, and ½ teaspoon each salt and pepper.
  2. Add the broccoli, mushrooms, onion, dill, basil, tarragon, and garlic and toss to combine. Refrigerate, covered, tossing occasionally, until the vegetables are tender, at least 8 hours.