4 cups or 2 packages of frozen Brussels sprouts 1 cup of halved cherry tomatoes 1 cup of sliced raw mushrooms 1 cup of vegetable oil 1/3 cup of cider vinegar 1 1/2 teaspoon of salt 1/2 teaspoon of garlic salt 2 tablespoons of minced green onion 2 tablespoons of minced green pepper 2 tablespoons of chopped parsley 4 drops Tabasco sauce
Cook Brussels sprouts. Cut in halves or quarters. Add to tomatoes and mushrooms. Combine oil, vinegar, salt, garlic salt, onion, pepper, parsley and Tabasco sauce. Put in jar. Shake well to mix. Pour over Brussels sprout mixture. Chill. Stir occasionally. It is best if made 24 hours ahead of time.
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