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.