Categories: Appetizers 
      Yield: 8 servings 
  
      1 tb Rice Vinegar                        2 lb Fresh Broccoli 
      1 tb Olive Oil                                Red Cabbage Leaves 
    1/4 ts Dried Dillweed                           Fresh Dill Sprig (Opt) 
      1 cl Garlic Minced                            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.)