\ --FOR 4 SERVINGS YOU WILL
     NEED:--
     1 bunch fresh broccoli (1 lb.)
     Boiling salted water
     1/4 lb. fresh mushrooms
     3/4 c. drained, pitted olives
     1 c. cherry tomatoes

     --DRESSING:--
     1/3 c. olive oil or salad oil
     1 tbsp. white wine vinegar
     1 tbsp. lemon juice
     2 tbsp. chopped fresh parsley
     1 green onion, minced
     1 clove garlic, minced
     1/2 tsp. salt
     1/4 tsp. freshly ground pepper

     This is a colorful salad to serve in your prettiest clear glass bowl.
     Use the broccoli stems for soups or cut
     them up to serve along with carrot and celery sticks as a relish.
     You can make this salad 4 hours or more ahead.

     Trim flowerets from broccoli, you should have about 1 quart.
     Reserve stems for another use.

     Drop broccoli flowerets into boiling salted water for 1 minute or just
     until they turn bright green; drain.

     Trim mushroom stems to * inch.
     Combine broccoli, mushrooms, olives and cherry tomatoes in
     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 hours or
     more  until ready to serve.
    Good served with: any
     roasted or barbecued meat or
     poultry; or serve with cheese souffle for a
     luncheon.
     Preparation time: 20 minutes.
     Marinating time: 3 hours or more.
     For 2 servings: half of theingredients.
     For 8 servings: double the ingredients.

     By Bev