1/2 cup of sugar 1 teaspoon of salt 1/4 teaspoon of pepper 1
teaspoon of dry mustard 1/2 cup of cider vinegar 1 cup of
vegetable oil 1/2 teaspoon of garlic salt 4 drops Tabasco 1 cup
of green onion, chopped 1 cup of cherry tomatoes 1/2 minced
parsley Lettuce
Cook Brussels sprouts and artichoke hearts separately until
tender. Mix and shake spices, vinegar and oil. Put vegetables in bowl
with green onions. Add half of dressing; toss and refrigerate. Add 1 cup
cherry tomatoes, halved, with 1/2 cup minced parsley. Mix with rest of
dressing and refrigerate. Before serving, line bowl with lettuce; toss 2
mixtures together and serve. Serves 6-10.
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