Recipe - Marinated Broccoli Matchsticks

5 One half cup Juliennecut broccoli stalk,
(2 x 1/4inch)
2 One half cup Diced seeded tomato
2 tablespoon Lemon juice
2 teaspoon Olive oil
One half teaspoon Salt
1/8 teaspoon Pepper
2 Garlic cloves, crushed
One fourth cup Grated fresh Parmesan cheese

Combine broccoli and tomato in a bowl; toss well, and set aside.

Combine lemon juice and next 4 ingredients in a blender, and process until
smooth.

Pour over the broccoli mixture, and toss well. Cover and marinate in
refrigerator for 1 hour. Sprinkle with cheese. Yield: 3 cups (serving size:
One half cup).

Per serving: 59 Calories; 3g Fat (39% calories from fat); 4g Protein; 7g
Carbohydrate; 3mg Cholesterol; 259mg Sodium

NOTES : Serve the leftover broccoli florets with dips or toss them in a
delicious antipasto salad.

Recipe by: Cooking Light, Nov/Dec 1994, page 180

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.