Broccoli and Mushroom Salad

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

Ingredients

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.
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

0607white-refrigerator
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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