Belgian Tossed Salad Recipe
Ingredients
| 1 10-ounce package frozen brussels sprouts | ||
| Salad oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley flakes | 1 Teaspoon, crushed | |
| Dried basil | 1/4 Teaspoon, crushed | |
| 8 cups torn mixed salad greens | ||
| Red onion | 1/2 Medium, separated into rings | |
| 6 slices bacon, crisp-cooked, drained, and crumbled | ||
Directions
Cook brussels sprouts in small amount of boiling salted water about 5 minutes or till barely tender; drain.
To make dressing, in screw-top jar combine oil, vinegar, garlic, parsley, basil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Cover and shake well to mix.
Cut brussels sprouts in half lengthwise; pour dressing over.
Cover; chill 3 to 4 hours.
In salad bowl combine greens, onion rings, and bacon.
Add brussels sprouts with dressing; toss to coat vegetables.
To make dressing, in screw-top jar combine oil, vinegar, garlic, parsley, basil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Cover and shake well to mix.
Cut brussels sprouts in half lengthwise; pour dressing over.
Cover; chill 3 to 4 hours.
In salad bowl combine greens, onion rings, and bacon.
Add brussels sprouts with dressing; toss to coat vegetables.
Chef
