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| Aunt Karen's Brussels Sprouts Salad |
"This salad is going thoroughly with maximum pork dishes. Light and fresh!"
Ingredients :
- 2 (10 ounce) applications frozen Brussels sprouts
- half cup water
- 1/four cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon floor black pepper
- 1 tomato, chopped
- 1 tablespoon chopped clean parsley
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 2H20M |
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- Place Brussels sprouts right into a saucepan, pour in approximately 1/2 cup of water, and convey to a boil over medium warmth. Cover, and cook dinner sprouts till warm, approximately 10 mins. Remove from warmness, and drain.
- Mix collectively the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; upload the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just earlier than serving, mix tomato into Brussels sprouts combination; sprinkle with parsley.
Notes :
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