Brussels Sprout and Tomato Salad

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Thursday, January 01, 2004

Categories:

American/Appetizers-Side Dish

Yield:

11 servings, 1/2 cup each

Ingredients:

1 lb. frozen Brussels sprouts, halved
1 lb. cherry tomatoes, halved
1 packet (1.05 oz.) fat-free Italian salad dressing mix
1/4 C. balsamic vinegar
3 T. + 1/2 C. water

Directions:

Boil Brussels sprouts for 5-7 minutes. Drain and transfer to mixing bowl. Add tomatoes. Prepare salad dressing according to package directions, using balsamic vinegar and water. Pour salad dressing over vegetables and mix well. Refrigerate overnight.

Nutrition Facts:

40 calories, 9g carbohydrate, 2g protein, 0.3g fat, 0.1g saturated fat, 0mg cholesterol, 2.0g dietary fiber

Source:

Kim Cortez