Title: Marinated Broccoli Chunks
Categories: Appetizer
Yield: 8 Servings
| 1 | tb | Rice Vinegar |
| 1 | tb | Olive Oil |
| 1/4 | ts | Dried Dillweed |
| 1 | cl | Garlic Minced |
| 2 | lb | Fresh Broccoli |
| | | Red Cabbage Leaves |
| | | Fresh Dill Sprig (Opt) |
| | | Pimiento Strips |
Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring
Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove
Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks &
Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add
2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any
Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3
Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish
With Dill & Pimiento. (Fat 1.8. Chol. 0.)