2 lbs. fresh broccoli or 2 (10 oz.) pkgs. frozen broccoli spears
Boiling, salted water

RICE VINEGAR DRESSING:

1/2 tsp. ground hot mustard
1 c. rice vinegar (not seasoned type)
1 tsp. MSG (optional)
2 tbsp. sugar

8 sm. radish roses

Shortening cooking time to 6 minutes.

Trim tough stalk from broccoli and discard. Cut into flowerets. Cook in boiling, salted water 5 to 6 minutes until crisp-tender. Immediately drain into colander and rinse under cold water until thoroughly cooled. Turn into glass bowl. Cover tightly and chill well.

To serve, arrange broccoli on chilled glass platter or small bowls. Spoon dressing over broccoli and garnish with radish roses.

Rice Vinegar Dressing: Combine mustard, vinegar, MSG and sugar in a small jar. Shake well to blend.

Note: This salad is best served fresh. Do not spoon dressing on until just before serving. Leftovers with dressing on do not keep well. Makes 8 servings.