Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Marinated Brussels Sprouts




Source of Recipe


Internet


List of Ingredients




1 pound brussels sprouts -- preferably
the younger -- smaller sprouts
1 shallot -- finely chopped
1 clove garlic -- minced
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons coarse mustard -- (plochman's)
1/4 cup nonfat sour cream -- (knudsen)
1/2 teaspoon salt
freshly ground pepper
2 tablespoons snipped chives
2 tablespoons chopped parsley
3 tablespoons capers -- rinsed
tender leafy greens -- cut
into a 1/2-inch chiffonade -- optional

Recipe



Clean away any damaged outer leaf portion from sprouts.
Steam until tender when pierced with a sharp fork.

Meanwhile combine remaining ingredients, except chives,
parsley and capers, in a small bowl. Whisk together until
well blended.

Stir in remaining herbs and capers.

When sprouts are tender and still warm, toss with dressing,
coating edges of vegetable well.

Serve over greens as a salad or plain as a side dish.
Will keep refrigerated for several days.

Serves 6 as a salad, more, if appetizer.