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Brussels Sprout and Tomato Salad


Thursday, January 01, 2004
American/Appetizers-Side Dish
11 servings, 1/2 cup each
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
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
Kim Cortez
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