Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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