Belgian Tossed Salad
|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|
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.