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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I'M ACTIVE in co-op Extension work with the university and came home with this recipe, which was presented in a lesson on low-sugar and low-fat recipes. It makes an attractive dish for taking to a potluck. The lemony dressing makes it different and distinctive. -Ruth Hastings, Louisville, Illinois Ingredients:
1/2 pound brussels sprouts, halved |
2 medium carrots, thinly sliced |
2 teaspoons vegetable oil |
1 tablespoon lemon juice |
1/4 teaspoon salt |
dash pepper |
2 cups chopped lettuce |
1 tablespoon chopped sweet red pepper |
Directions:
1. Place brussels sprouts and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Rinse with cold water; drain and set aside. In a small skillet, saute carrots in oil until tender; remove from the heat. Toss sprouts with lemon juice, salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red pepper. Refrigerate for 1 hour. Yield: 2 servings.
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