Recipe by Andrea Young
"This is a marinated fresh vegetable salad which is very pretty in a glass bowl. It's also a great side dish."
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fresh broccoli, chopped
button mushrooms, sliced
1 (4 ounce) jar
oil and vinegar salad dressing
salt to taste
ground black pepper
This is an excellent recipe! For the dressing, use Newman's Oil & Vinegar (or Italian, I believe). It's always better the 2nd day - I grew up eating it - Andrea is my mom, and Harold was my Dad. Thanks for submitting it Mom! I just found it randomly on this site! :)
This recipe was very "blah". Edible, because it was so simple, but very boring. Also, directions say to add mushrooms, but mushrooms are not listed in the ingredient list . . .
loved it!!!! I had to leave out the olives though cause my husband doesn't like them.
I made this for Easter dinner at Bette Jo's 2011. Lacie said, "Mmmm. That salad is good!" when she tried it so it must be OK. I liked it.
I made it for a picnic. Everyone wanted the recipe. The only change was baby portabellos and Newman's own salad dressing.
This is a very good recipe! I made this pretty much as in the recipe with a few minor substitutions. My whole family was happy to eat this. I prefer my olives sliced, and I had a few cherry tomatoes to get rid of. Also made my standard vinaigrette dressing. Those were the big changes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 119
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