Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    rice vinegar
   1      tablespoon    olive oil
     1/4  teaspoon      dried dillweed
   1      centiliter    garlic minced
   2      pounds        fresh broccoli
                        red cabbage leaves
                        fresh dill sprig -- (opt)
                        pimiento strips

Preparation:

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 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 and Chill 3 Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish With Dill and Pimiento. (Fat 1.8. Chol. 0.)

Nutritional Information:

275 Calories; 27g Fat (85% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 31mg Sodium