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Brussels And Carrot Salad

Plan.Ahead.Meals's picture
Ingredients
  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)
Directions

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.)

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
8

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