2 lbs. fresh broccoli
1 (16 oz.) can bean sprouts, drained and rinsed
1/2 lb. fresh mushrooms, thinly sliced
1/3 c. vegetable oil
1/4 c. cider vinegar
2 tsp. ketchup
1 tsp. salt
Pepper to taste

Cut broccoli flowerettes from stalks and cut stalks into 1/4 inch slices. Cook stalks in boiling, salted water, uncovered, 1 minute. Rinse under cold water and drain. Cook flowerettes 2 minutes, uncovered, in boiling, salted water; rinse with cold water and drain. Stir together broccoli, bean sprouts, and mushrooms. Stir together oil, vinegar, ketchup, salt, and pepper. Pour over vegetables, mixing well. Marinate 1 hour in refrigerator. Serve on crisp lettuce leaves. Makes 6 servings.