Title: Marinated broccoli chunks
 Categories: Appetizers
      Yield: 8 servings
 
      1 tb Rice Vinegar
      1 tb Olive Oil
    1/4 ts Dried Dillweed
      1 cl Garlic Minced
      2 lb 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 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.)