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 carrots and celery sticks as a relish. You can make this salad 4 hours or more ahead.

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

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

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

3. Trim mushroom stems to 1/2 inch.

4. Combine broccoli, mushrooms, olives and cherry tomatoes in bowl.

5. Measure oil, vinegar, lemon juice, parsley, 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 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 the ingredients. For 8 servings: double the ingredients.