Brussel sprouts and carrot salad

21 Dec

3 c. water

1/2 tsp. salt

3 large carrots, peeled and cut into 1-inch chunks

1 lb. Brussel sprouts

Dressing:

1/4 c. prepared mayonnaise

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1 to 2 tsp. fresh lemon juice

Combine water and salt in a saucepan, cover, and bring to a boil.  Add the carrots and cook until just tender, about 6 to 8 min.

Wash the Brussel sprouts, cut off the stems, remove any loose outer leaves, and halve any that are larger than 1 inch across.  When the carrots are tender, remove them with a slotted spoon and set aside in a large bowl.  Ease the Brussel sprouts into the boiling water and cook until just tender, about 6 to 8 min.

Whisk the dressing ingredients together.  When the Brussel sprouts are done, drain well and add them to the carrots.  Pour the dressing over the vegetables and toss gently.  Serve immediately or chill in fridge for at least 30 min.

Alternative dressing:

1/4 c. canola or other vegetable oil

4 tsp. cider vinegar

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1/4 tsp. salt

*Good served with potato soup.

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