Broccoli a La Greque

By Sheila Torres-Blank

1 Head Broccoli in Bite Sized Pieces

1/2 Cup Vegetable or Canola Oil (I use 1/4 Cup)

1/3  Cup Cider Vinegar

1/3 Cup Turbinado or Agave

1 Tbl Dried Dill or 2 Tbl Fresh Minced Dill

Sea Salt and Pepper to Taste

1. Put vinegar, Turbinado or Agave, Oil, Salt and Pepper and

Dill in a bowl and stir.

2. But broccoli in sauce and stir to coat evenly.

3. It is best to refrigerate for at least 4 hours before eating.

One of my absolute favorites with this dressing is yellow squash and zucchini, and I add chopped chives it is wonderful.  It is

also good with cucumbers.  What a great way to get your vegetables, and it is a cool summertime treat.  Thanks to Betsy

Robertson and  for turning me on to this recipe and a big thanks to Sheila Torres-Blank for creating this recipe

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