Recipes:

Ingredients:

• 2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. basil leaves
• 3 T. oil
• 2 T. cider vinegar
• 1 tsp. Dijon mustard
• 2 C fresh or frozen small Brussels sprouts, cooked
• 1 C cherry tomatoes, halved

Instructions:

1. In medium bowl, combine sugar, salt, basil leaves, oil, vinegar, and mustard; blend well.
2. Add warm Brussels sprouts; toss to coat well.
3. Cover, refrigerate at least 3 hours.
4. At serving time, stir in tomatoes.

Note: If Brussels sprouts are large, cut in half. Makes 6 (1/2 cup) servings.