Brussels Sprouts and Carrot Salad
Brussels Sprouts and Carrot Salad recipe 31
canned, or medium carrots, sliced and cooked
salad dressing, vinaigrette
oil and lemon
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.