Ingredients
3 broccoli heads (8-9 cups of florets)
1 lb. fresh mushrooms
3 finely chopped green onions or one small cooking onion

Dressing
1 cup corn oil
3 Tbsp. white wine or cider vinegar
3/4 tsp. salt
1 tsp paprika
1 tsp celery seed
2 Tbsp. sugar

To assemble salad
Use only the flowers of the broccoli. Divide into small bite size pieces, wash and drain. Wash mushrooms in tepid water, drain and slice. Chop onions. Place vegetables in strudy plastic bag.. Add dressing to vegetables and toss lightly, twist bag closed and refrigerate. From time to time give the bag a gentle shake and turn it over. Marinate from one to six hours before serving. May be made a day ahead. Makes 12-15 servings.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE