Broccoli and Mushroom Salad
Source: realsimple.com November 2012
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
In a large bowl, whisk together the olive oil, canola oil, vinegar, sugar, soy sauce, and 1/2 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.
8 servings