This recipe is one that is easy to whip up and gets rave reviews every time I make it! Stable enough for buffet service, it lasts well in the fridge so make a batch on the weekend an pack it for lunch all week long!
4 cups broccoli florets
2 cups mushrooms, sliced
1 1/2 cups thinly sliced carrot
1/2 cup Lemon Herb Dressing (follows)
Toss all ingredients in a large bowl. Let sit 4-12 hours. Serve at room temperature.
Lemon Herb Dressing
Yield: 3⁄4 cup
1⁄4 cup fresh lemon juice
1 tablespoon minced fresh herbs (parsley, basil, dill, mint, cilantro)
1⁄2 teaspoon crushed garlic
1⁄4 teaspoon sea salt
1⁄4 teaspoon Dijon mustard
Dash black pepper
1⁄2 cup extra-virgin olive oil
Place all of the ingredients in a blender and process until smooth and creamy. Dressing will keep for five days.