Recipe - Marinated Broccoli Chunks

1 tablespoon Rice Vinegar
1 tablespoon Olive Oil
One fourth teaspoon Dried Dillweed
1 cl Garlic Minced
2 pound Fresh Broccoli
Red Cabbage Leaves
Fresh Dill Sprig (Opt)
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 One half 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 CabbageLined Serving Plate. Garnish
With Dill & Pimiento. (Fat 1.8. Chol. 0.)