Are we the only one that eats broccoli several times a week? It’s our stand-by vegetable: the kids both like it, it’s easy, healthy, and cheap. However, we I tend to get in a rut and just steam it and plop it on the table, plain.
So when I tasted this broccoli dish at a recent church event, I went hunting for the person who made it and begged for the recipe. Without further ado, here’s Sharon’s Marinated Broccoli.
1/2 c. white wine vinegar
1 tsp garlic powder
3 cloves crushed garlic
1 T dill weed (or dill seed)
1 tsp pepper
3 tsp salt
2 T Accent
1 1/2 c. salad oil
1 tsp sugar
This recipe is enough for several bunches of fresh broccoli. Mix the ingredients and pour over the broccoli and refrigerate for 24 hours. Use a container with a tight fitting lid so you can shake it several times while it is marinating. Drain and serve.
