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