~- ~- 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 ti 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. ~-Tips ~- Serve with any roasted or barbecued meat or poultry; or serve with a cheese souffle. This recipe can be halved or doubled. My Great Recipe Series - jean hores