Brussels Sprouts & Carrot Salad
Brussels Sprouts and Carrot Salad recipe
Yield
10 servingsPrep
15 minCook
15 minReady
5 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
brussels sprouts
|
|
| 16 | ounces |
carrots
canned, or medium carrots, sliced and cooked |
|
| ½ | cup |
salad dressing, vinaigrette
oil and lemon |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
brussels sprouts
|
|
| 462.4 | ml/g |
carrots
canned, or medium carrots, sliced and cooked |
|
| 118 | ml |
salad dressing, vinaigrette
oil and lemon |
* |
Directions
Cook brussels sprouts according to package directions until they are crisp but tender; drain.
Drain carrots and put them in a bowl; add brussels sprouts and Lemon Dressing; mix well.
Cover and refrigerate 4 to 6 hours before using; stir occasionally.
