Marinated Broccoli And Tomato Salad

Trim florets from broccoli. Reserve stems for another use if you like, or dispose of them. Drop broccoli florets into boiling salted water for 1 minute, or just until they turn bright green. Drain and set aside.

Trim mushroom stems. If using large mushrooms, cut into quarters. Combine broccoli, mushrooms, olives and tomatoes in a bowl.

Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt and pepper into small bowl. Whisk until blended.

Pour dressing over vegetable mixture. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.