Broccoli salad

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Hot Broccoli Salad: Cut up broccoli either by slicing stems and dividing the florets (about 4" long) or divide the florets and cut the stems where thick into more slender pieces. Parboil approx. 10 min. until just tender, drain, then allow to cool. Whisk together 3 tbs. olive oil, 1/2 tsp. salt, 2 tbs. honey, 2 tbs. cider vinegar, 2 tbs. finely minced garlic scapes, 1 tsp. hot pepper flakes, 1/2 tsp. black pepper. Toss broccoli in this mixture and serve. Good hot or cold.

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