Broccoli and Mushroom Salad

Broccoli and Mushroom Salad
Chris Court
“This crunchy salad is best if it’s made the day before, but good luck waiting that long to eat it. As a kid, I remember peeling back the foil on the bowl and sneaking tangy florets. Don’t be tempted to use only olive oil—it will overwhelm the flavors of the vegetables.” —Dawn Perry, staff food editor

Get the recipe.
Serves 8
preparation
20
minutes
cooking
500
minutes

Ingredients

1/3
cup
olive oil
1/3
cup
canola oil
1/3
cup
apple cider vinegar
2
teaspoons
sugar
2
teaspoons
soy sauce
kosher salt and black 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
tablespoons
chopped fresh dill
3
tablespoons
chopped fresh basil
1
tablespoon
chopped fresh tarragon
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.
Dawn Perry
November 2012

Nutritional Information

  • Per Serving
  • Calories 215
  • 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
What does this mean? See Nutrition 101.