Ingredients
1/3
cup olive or vegetable oil
1/4
cup balsamic or red wine vinegar
2
tablespoons sugar
1
clove garlic, finely chopped
4
cups cooked broccoli or Brussels sprouts
2
cups cherry tomatoes, cut in half
3
cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired
Preparation
Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.
