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Belgian Tossed Salad

Chef.at.Home's picture
Ingredients
  Frozen brussels sprouts 10 Ounce (1 Package)
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried parsley flakes 1 Teaspoon, crushed
  Dried basil 1⁄4 Teaspoon, crushed
  Torn up mixed salad greens 8 Cup (128 tbs)
  Red onion 1⁄2 Medium, sliced and separated into rings
  Bacon slices 6 , crisp-cooked, drained, and crumbled
Directions

Cook brussels sprouts in small amount of boiling salted water about 5 minutes or till barely tender; drain.
To make dressing, in screw-top jar combine oil, vinegar, garlic, parsley, basil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Cover and shake well to mix.
Cut brussels sprouts in half lengthwise; pour dressing over.
Cover; chill 3 to 4 hours.
In salad bowl combine greens, onion rings, and bacon.
Add brussels sprouts with dressing; toss to coat vegetables.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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