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Belgian Tossed Salad

1 10-ounce package frozen Brussels sprouts

1/2 cup salad oil

1/3 cup vinegar

1 clove garlic, minced

1 teaspoon dried parsley flakes, crushed

1/4 teaspoon dried basil, crushed

8 cups torn mixed salad greens

1/2 medium red onion, sliced and separated into rings

6 slices bacon, crisp-cooked, drained, and crumbled

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, '/z teaspoon salt, and '/a 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. Makes 8 servings.

Agnese Marhele @ 2009-09-18 21:46:13

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