3 lg. bunches broccoli
1 c. vinegar
1 tbsp. sugar
1 tbsp. dill
1 tbsp. Accent
1 tsp. salt
1 tsp. pepper
1 tsp. garlic salt
1 1/2 c. salad oil

Cut off tops of broccoli and break buds into bite size pieces (do not use stems). Spread in 15 x 10 x 2 inch pan. Combine other ingredients and pour over broccoli. Cover and refrigerate 24 hours. Drain and serve.