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Salad: Broccoli Vinaigrette

1 pound fresh broccoli or 2 10 - ounce packages frozen broccoli spears

3/4 cup Vinaigrette Dressing

1/3 cup finely chopped dill pickle

1/3 cup finely chopped green pepper

3 tablespoons snipped parsley

2 tablespoons capers, drained

1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10 to 15 minutes, frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine Vinaigrette Dressing, dill pickle, chopped green pepper, snipped parsley, and capers. Cover and shake to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut, hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

Agnese Marhele @ 2009-09-18 19:18:50

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