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Broccoli and Mushroom Salad


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  • 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 of broccoli, cut into florets and stems peeled and sliced
  • 1 lb 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



Step 1

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, tarragon, and garlic and toss to combine. Refrigerate, covered, tossing occasionally, until the vegetables are tender, at least 8 hours.


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