Marinated Broccoli Chunks Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Rice Vinegar,
1 tbsp: Olive Oil,
1/4 tsp: Dried Dillweed,
1 centiliter: Garlic Minced,
2 lbs: Fresh Broccoli,
Red Cabbage Leaves,
Fresh Dill Sprig, Opt
Pimiento Strips,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp
Tags
Appetizers