|Frozen broccoli spears||40 Ounce (4 Packages, 10-Ounce Each)|
|Salad oil||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Paprika||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Finely chopped dill pickle||2⁄3 Cup (10.67 tbs)|
|Minced green pepper||2⁄3 Cup (10.67 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Capers||2 1⁄4 Ounce, drained for 1/4 cup (1 Jar)|
|Hard cooked eggs||4 , diced|
1) Cook frozen broccoli spears according to package direction, drain, and keep aside.
2) In a screw-top jar, combine vinegar, salad, oil, lemon juice, sugar, salt, paprika, dry mustard, crushed oregano, cayenne, finely chopped dill pickle, minced green pepper, snipped parsley, and drained capers, then cover and shake to mix well.
3) Spread the dressing over broccoli spears and let it chill overnight.
4) Drain off liquid.
5) Serve in a serving plate, garnished with sawtooth-cut hard-cooked eggs filled with sieved egg yolks.