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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |