Belgian Tossed Salad Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 1 10-ounce package frozen brussels sprouts
 Salad oil1/2 Cup (16 tbs)
 Vinegar1/3 Cup (16 tbs)
 Garlic1 Clove (5gm), minced
 Parsley flakes1 Teaspoon, crushed
 Dried basil1/4 Teaspoon, crushed
 8 cups torn mixed salad greens
 Red onion1/2 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.
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