Marinated Broccoli Chunks
Yield
8 servingsPrep
30 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
dill weed
dried |
|
| 1 | clove |
garlic
minced |
|
| 2 | pounds |
broccoli florets
fresh |
|
| 1 | x |
red cabbage leaves
|
* |
| 1 | sprigs |
dill weed, fresh
fresh |
|
| 1 | x |
pimiento strips
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
rice vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
dill weed
dried |
|
| 1 | clove |
garlic
minced |
|
| 907.2 | g |
broccoli florets
fresh |
|
| 1 | x |
red cabbage leaves
|
* |
| 1 | sprigs |
dill weed, fresh
fresh |
|
| 1 | x |
pimiento strips
|
* |
Directions
Combine vinegar, olive oil, dillweed and garlic in a medium bowl, stirring well with a wire whisk.
Set aside.
Trim large leaves from broccoli.
Remove flowerets and reserve for another use.
Remove tough ends of lower stalks and discard.
Wash remaining stalks and cut diagonally into ½ inch slices.
Add 2 cups broccoli slices to vinegar mixture.
Toss gently to coat.
Reserve any remaining slices for another use.
Cover coated broccoli slices and chill 3 hours.
To serve, place broccoli on a cabbage-lined serving plate.
Garnish with dill and pimiento.
