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MARINATED BROCCOLI CHUNKS

Category:    Appetizers
Yield:8 servings
 
      1 tb Rice Vinegar                        2 lb Fresh Broccoli
      1 tb Olive Oil                                Red Cabbage Leaves
    1/4 ts Dried Dillweed                           Fresh Dill Sprig (Opt)
      1 cl Garlic Minced                            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.)
 

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