Broccoli, Shiitake Mushroom, and Carrot Salad
Serving Size / Yield
- One large head of broccoli
- 1/2 lb large shiitake mushrooms, stems discarded
- 1 carrot, sliced into thin wedges
- 1 C Fresh Cherry Tomatoes, unsliced
Chop broccoli head into small portions and boil in pot until dark green. Remove, drain and cool immediately.
Chop up mushrooms and carrots into narrow slices, mix with cooked broccoli.
Add whole cherry tomatoes to side of salad dish for garnish, then serve.