Brussels Sprouts and Carrot Salad

Yields:	5 nice folks
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	5 hours

Ingredients

10	ounces	brussel sprouts
16	ounces	carrots	canned, >or< 5 md carrots, sliced and cooked
1/2	cup	salad dressing, vinaigrette	oil and lemon

Directions

Cook brussels sprouts according to package directions until they are crisp but tender; drain.

Drain carrots and put them in a bowl; add brussels sprouts and Lemon Dressing; mix well.

Cover and refrigerate 4-6 hours before using; stir occasionally.

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Member Review

Ring of Coconut Fudge Cake

I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

Reviewed by Bon Bon

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