Boston Sea Party's Broccoli Salad Recipe

• 3 ounce. fresh mushrooms
• 1 1/2 ounce. green onions
• 12 ounce. broccoli
• 12 ounce. cauliflower
• 5 ounce. sugar
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon celery seed
• 1 1/4 teaspoon garlic pwdr
• 1 c. salad oil
• 3/4 c. white vinegar
• 2 ounce. cherry tomatoes
• 1 ounce. onion tops

1. Trim mushrooms as necessary; wash in salt water.
2. Cut tops from onions and reserve for garnish.
3. Wash and trim broccoli and cauliflower.
4. Cut into bite size pcs.
5. Prepare marinade by combining oil, vinegar with sugar and spices.
6. Combine marinade with prepared vegetables.
7. Cover and marinate 24 hrs prior to serving.
8. Store in covered container; maximum storage life is three days.
9. Garnish serving bowl with tomatoes and green onion tops, cut in 1" lengths.
10. Makes 6 (5 ounce.)
11. servings.

fresh mushrooms, green onions, broccoli, cauliflower, sugar, salt, celery, garlic, salad oil, white vinegar, cherry tomatoes, onion tops

Taken from cookeatshare.com/recipes/boston-sea-party-s-broccoli-salad-30638 (may not work)