Broccoli Salad With Fresh Herb Vinaigrette

I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.