Broccoli and Mushroom Salad

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