Constance
Master Chef
Makes 6 servings
2-pint size packages of fresh Brussels sprouts
1 cup cherry tomatoes, cut in half
1 1/3 cup fat-free Italian salad dressing
¼ tsp. garlic powder
½ Tbsp. minced green pepper
2 Tbsp. parsley, chopped
4 drops Tabasco sauce
Romaine lettuce leaves, for garnish
Boil Brussels sprouts for 15 minutes.
Place drained Brussels sprouts and cherry tomatoes in a bowl; set aside.
Mix remaining ingredients, and pour over Brussels sprouts and tomatoes.
Toss well. Cover and chill 1 hour.
Serve over lettuce leaves.
2-pint size packages of fresh Brussels sprouts
1 cup cherry tomatoes, cut in half
1 1/3 cup fat-free Italian salad dressing
¼ tsp. garlic powder
½ Tbsp. minced green pepper
2 Tbsp. parsley, chopped
4 drops Tabasco sauce
Romaine lettuce leaves, for garnish
Boil Brussels sprouts for 15 minutes.
Place drained Brussels sprouts and cherry tomatoes in a bowl; set aside.
Mix remaining ingredients, and pour over Brussels sprouts and tomatoes.
Toss well. Cover and chill 1 hour.
Serve over lettuce leaves.