Categories: Salads, Vegetables 
      Yield: 4 servings 
  
      1 lb Broccoli 
    1/4 lb Mushrooms, fresh 
    3/4 c  Black olives, pitted, drain 
      1 c  Tomatoes, cherry 
 
----------------------------------DRESSING---------------------------------- 
    1/3 c  Olive oil 
      1 tb Vinegar, white wine 
      1 tb Lemon juice 
      2 tb Parsley, fresh chopped 
      1    Onion, green, minced 
      1    Garlic, clove, minced 
    1/2 ts Salt 
    1/4 ts Pepper, freshly ground 
  
  PREP TIME: 20 MIN        MARINADE TIME: 3 HOURS OR MORE 1. Trim 
  flowerets from broccoli, you should have about 1 quart. Reserve stems 
  for another use. 2. Drop broccoli flowerets into boiling salt water 
  for 1 min. or just until they turn bright green; drain. 3. Trim 
  mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives 
  and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, 
  onion, garlic, salt and pepper into small bowl.  Whisk until blended. 
  6. Pour dressing over vegetable mixture. 7. Turn gently to coat 
  vegetables.  Cover and refrigerate 3 or more 
    hours until ready to serve.