| Artichoke and Brussels Sprouts Salad
1/2 cup of sugar
1 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of dry mustard
1/2 cup of cider vinegar
1 cup of vegetable oil
1/2 teaspoon of garlic salt
4 drops Tabasco
1 cup of green onion, chopped
1 cup of cherry tomatoes
1/2 minced parsley
Lettuce |
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Cook Brussels sprouts and artichoke hearts separately until tender. Mix and shake spices, vinegar and oil. Put vegetables in bowl with green onions. Add half of dressing; toss and refrigerate. Add 1 cup cherry tomatoes, halved, with 1/2 cup minced parsley. Mix with rest of dressing and refrigerate. Before serving, line bowl with lettuce; toss 2 mixtures together and serve. Serves 6-10. |
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