| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Frugal01 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh brussel sprouts |
|
|
(or two 10-oz pkgs frozen brussel sprouts) |
| 1 |
bn |
Green onions; chopped |
| 1 |
|
Red bell pepper; diced |
|
|
(or two ripe tomatoes; diced) |
| 1/2 |
c |
White-Wine Vinaigrette; see * Note |
| 1/4 |
c |
Almonds; sliced, for garnish |
|
|
Peanut or olive oil |
INSTRUCTIONS
* 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 don't think this is a weird dish. It is just
delicious because you don't 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 -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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