2 pkg. (16 oz.) frozen Brussels sprouts,
cauliflower and carrot mixture, thawed
8 oz. mushrooms, quartered (optional)
1/4 c. red onion, chopped
1 (8 oz.) bottle Italian dressing
Cut Brussels sprouts in half and mix with remaining veggies.
Add dressing and toss to coat. Cover and refrigerate 5 hours or
overnight. Servings: 6 to 8.
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