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Ingredients
- 1/2 c. oil and vinegar dressing
- 1 c. cherry tomatoes, cut in half
- lettuce leaves (if desired)
- 2 c. cooked Brussels sprouts or broccoli
- 1 1/2 c. mushroom halves or fourths
Method
- Pour dressing over Brussels sprouts and tomatoes in large glass or plastic bowl.
- Cover and refrigerate at least 3 hours but no longer than 24 hours.
- Add mushrooms to vegetables; toss until well coated.
- Drain before serving.
- Serve vegetables on lettuce.