Broccoli Salad With Fresh Herb Vinaigrette - cooking recipe

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

Preparation

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.
Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
Add oil and blend quickly.
Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.