1/3 cup of sour cream 1 tablespoon of white wine vinegar 3 tablespoons f drained capers 1/2 teaspoon of basil 10 ounces of Brussels sprouts 1/2 cup of chopped red onion 1 celery stalk, sliced
In a medium bowl, combine the sour cream, vinegar, capers and basil. Add salt and pepper to taste. Add salt and pepper to taste. Add sprouts, onion, and celery. Toss and chill until serving. Serves 6
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