1/2 lb Brussels sprouts, halved
2 medium carrots, sliced thin
2 tsps canola or extra-virgin olive oil
1 tbsp lemon juice
1/4 tsp salt
dash of freshly ground black pepper
2 cups chopped lettuce
1 tbsp chopped red bell pepper
Place sprouts in a saucepan with 1-inch of water; bring to a boil. Reduce heat and simmer, covered, about 10 minutes until crisp-tender. Rinse with cold water to stop the cooking process.
In a small skillet, saute the carrots in the oil until tender.
Toss the sprouts with lemon juice, salt, and pepper.
Place the lettuce in serving bowl and top with the sprouts, carrots, and bell pepper.
Cover and refrigerate for 1 hour before serving.
Yield: 2 servings (double ingredients for 4 servings)
2 tsps canola or extra-virgin olive oil
1 tbsp lemon juice
1/4 tsp salt
dash of freshly ground black pepper
2 cups chopped lettuce
1 tbsp chopped red bell pepper
Place sprouts in a saucepan with 1-inch of water; bring to a boil. Reduce heat and simmer, covered, about 10 minutes until crisp-tender. Rinse with cold water to stop the cooking process.
In a small skillet, saute the carrots in the oil until tender.
Toss the sprouts with lemon juice, salt, and pepper.
Place the lettuce in serving bowl and top with the sprouts, carrots, and bell pepper.
Cover and refrigerate for 1 hour before serving.
Yield: 2 servings (double ingredients for 4 servings)
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