Serves: 8
Total Calories: 158

1 pound brussels sprouts washed and trimmed
1 pound carrot pared
Salt and freshly ground pepper to taste
* Part two.
1/4 cup vegetable oil
1/4 cup olive oil
2 tablespoons cider vinegar
1 clove garlic peeled
2 sprigs parsley fresh
1/2 teaspoon tarragon dried, crushed
1/4 teaspoon rosemary dried, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper coarsely ground fresh
Lettuce, washed and crisped

Cook Brussels sprouts in 1/2 cup water with sprinkle of salt until barely tender and water has almost evaporated. Remove from heat and cool cut each sprout in half or quarters. Set aside. Cut carrots into julienne strips. Cook carrot strips in 1/2 cup water until tender remove cover and continue to cook over high heat until any remaining water has evaporated. Remove from heat and cool.

Vinaigrette Sauce:
*Combine all ingredients except lettuce in blender or food processor and purée. Pour over carrots and Brussels sprouts in saucepan and heat to boiling. Remove from heat and cool. Refrigerate overnight. To serve, lift vegetables from dressing with slotted spoon place in lettuce-lined bowl.

Nutritional Facts:

Serves: 8
Total Calories: 158
Calories from Fat: 120

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