|Fresh broccoli/2 packages, 10 ounce frozen broccoli spears||1 Pound|
|Vinaigrette dressing||3⁄4 Cup (12 tbs)|
|Finely chopped dill pickle||1⁄3 Cup (5.33 tbs)|
|Finely chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||3 Tablespoon|
|Capers||2 Tablespoon, drained|
|Hard cooked egg||1 , 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.
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.