Broccoli Salad With Fresh Herb Vinaigrette

• Salad
• 1 large head broccoli floret, cleaned and separated
• broccoli stem, if desired peeled and sliced thinly
• 1/3 red bell pepper, sliced thinly
• 1/3 yellow bell pepper, sliced thinly (or use orange bell pepper)
• 1/2 cup red onion, sliced thinly
• 12 ounces mini bella mushrooms, halved
• 2 ounces mozzarella cheese, shaved
• Dressing
• 1/2 cup red wine vinegar
• 3 whole garlic cloves, peeled
• 1/4 cup fresh parsley
• 1/3 cup fresh basil leaf
• 1/2 teaspoon sugar
• fresh ground black pepper
• salt
• 3/4 cup olive oil

1. Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
2. Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
3. In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
4. Add oil and blend quickly.
5. Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
6. Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

salad, head broccoli floret, broccoli stem, red bell pepper, yellow bell pepper, red onion, bella mushrooms, mozzarella cheese, dressing, red wine vinegar, garlic, parsley, fresh basil leaf, sugar, fresh ground black pepper, salt, olive oil

Taken from www.food.com/recipe/broccoli-salad-with-fresh-herb-vinaigrette-407803 (may not work)