1 1/2 lb. fresh broccoli
1/4 c. vegetable oil
6 tbsp. cider vinegar
1/4 c. water
1/2 c. apple juice
Lettuce leaves
2 hard-boiled eggs
Pimiento
Salt and pepper

Cut broccoli in spears and cook in a small amount of salted water until just tender. Drain and run cold water over it to stop the cooking process. Drain again. Place in shallow dish. Mix oil, vinegar, water, apple juice, salt and pepper to taste in small bowl. Pour over broccoli and refrigerate. Carefully turn broccoli occasionally. Let marinate at least 2 hours. Place lettuce leaves on individual salad plates; top with broccoli and garnish with chopped egg and some pimiento.