| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.)
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