* Note: See the "White-Wine Vinaigrette" recipe which is included in this collection. Boil or steam sprouts until barely tender. This should take no more than 10 minutes. Add a bit of peanut or olive oil to the water when you begin. It helps them remain green instead of that awful gray you remember from your childhood. DO NOT put salt in the water. When tender but still crunchy drain and immediately immerse in very cold water. This will stop the cooking process. Drain well and chill. If using frozen Brussels sprouts do not cook them at all. Simply defrost and cut for the salad. Cut each sprout in half and place in a large salad bowl. Toss with chopped green onions, chopped sweet red bell pepper or tomatoes and the vinaigrette. Top with a bit of pepper and some sliced almonds for garnish. Comments: Please dont think this is a weird dish. It is just delicious because you dont overcook the sprouts. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 07-31-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 39.4mg||1 %|
|Potassium 615.8mg||16 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 8.3g|
|Protein 5.3g||8 %|
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Calories per serving: 68
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