Brussels And Carrot Salad
|Vinegar oil salad dressing||1⁄2 Cup (8 tbs)|
|Frozen brussels sprouts||10 Ounce (1 Package, 10 Ounces)|
|Sliced carrots||16 Ounce, drained (1 Can, 16 Ounces)|
Heat salad dressing and Brussels sprouts in covered saucepan until dressing boils.
Reduce heat; simmer covered 8 minutes.
Add carrots; cook until Brussels sprouts are tender.
Turn into serving dish.
Cover and refrigerate at least 6 hours; stir occasionally.
(Can be served immediately.)