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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.)
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (18%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 37.6mg||1 %|
|Potassium 361.9mg||10 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 4.8g|
|Protein 3.2g||5 %|
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Calories per serving: 44
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