Marinated broccoli chunks

Yield: 8 servings

Measure Ingredient
1 tablespoon Rice Vinegar
1 tablespoon Olive Oil
¼ teaspoon Dried Dillweed
1 clove Garlic Minced
2 pounds Fresh Broccoli
\N \N Red Cabbage Leaves
\N \N Fresh Dill Sprig (Opt)
\N \N 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 ½ 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 1⅘. Chol. 0.)

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