Broccoli and Mushroom Salad
Serves 8|
Hands-On Time:
|
Total Time:
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
- In a large bowl, whisk together the olive oil, canola oil, vinegar, sugar, soy sauce, and ½ teaspoon each salt and pepper.
- 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.
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
