Mushroom Salad

1. 1

   Boil sliced mushrooms about 3 to 5 minutes in water and about 1 cup lemon juice; drain and cool (this helps to keep them white as will the taste). Break apart cauliflower and broccoli to bite size; mix all ingredients together. Add spices to your taste: celery seed, Mrs. Dash, parsley flakes (dried or fresh), garlic (chopped), oregano, Accent, fresh ground pepper and tarragon leaves. Add 1 to 2 cups of oil, red wine vinegar and 1/2 cup juice from green olives to taste. You can keep this for about a month. Refrigerate; stir often.

* Per serving · 4 servings · Values may vary.

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