Marinated broccoli chunks
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Rice Vinegar |
| 1 | tablespoon | Olive Oil |
| ¼ | teaspoon | Dried Dillweed |
| 1 | clove | Garlic Minced |
| 2 | pounds | Fresh Broccoli |
| Red Cabbage Leaves | ||
| Fresh Dill Sprig (Opt) | ||
| Pimiento Strips | ||
Directions
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.)