Broccoli and Mushroom Salad (great for all phases)
1/4 cup olive oil
1/3 cup apple cider vinegar
1 packet of Splenda
2 teaspoons low sodium soy sauce
kosher salt and black pepper
1 head broccoli, cut into florets and stems peeled and sliced
1 pound button mushrooms, thinly sliced
1 small red onion, thinly sliced
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1 clove garlic, chopped
In a large bowl, whisk together the olive oil, vinegar, sugar, soy sauce, and ½ teaspoon each salt and pepper.
Add the broccoli, mushrooms, onion, dill, basil, tarragon, and garlic and toss to combine. Refrigerate, covered, tossing occasionally,until the vegetables are tender, at least 8 hours.