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Broccoli and Mushroom Salad

Broccoli and Mushroom Salad
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 215
  • Fat 19g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 226mg
  • Protein 3g
  • Carbohydrate 10g
  • Sugar 4g
  • Fiber 2g
  • Iron 1mg
  • Calcium 45mg
What does this mean? See Nutrition 101 .

Quick Tip

The salad can be made up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Bring to room temperature before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.