Red and Green Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Pkgs. (10 oz.) Frozen Brussels Sprouts1/4 Cup Cider Vinegar1/4 Cup oil1 1/2 Chervil Leaves (dried)1 teaspoon Salt1/4 teaspoon black pepper1 Tomato (large ripe)Cook sprouts as directed on package, drain.Shake vinegar, oil, chervil, salt and pepper in tightly covered jar; pour over hot sprouts, turning until well coated. Cover and refrigerate at least 3 hours.Just before serving, cut tomato into wedges; toss with sprouts.6 (2/3 cup) servings
Cook sprouts as directed on package, drain.
Shake vinegar, oil, chervil, salt and pepper in tightly covered jar; pour over hot sprouts, turning until well coated. Cover and refrigerate at least 3 hours. (Jar may be used.)
Just before serving, cut tomato into wedges; toss with sprouts.
6 each 2/3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRENSKE.
Shake vinegar, oil, chervil, salt and pepper in tightly covered jar; pour over hot sprouts, turning until well coated. Cover and refrigerate at least 3 hours. (Jar may be used.)
Just before serving, cut tomato into wedges; toss with sprouts.
6 each 2/3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRENSKE.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 24.7 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.9 g
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