Ingredients

10 oz. Brussels sprouts
16 oz. canned carrots, or 5 medium carrots, sliced and cooked
1/2 C. lemon shaker dressing

Cooking Instructions

Cook Brussels sprouts according to package directions until they are crisp but tender; drain. Drain carrots and put them in a bowl. Add Brussels sprouts and lemon shaker dressing; mix well. Cover and refrigerate 4 to 6 hours before using, stirring occasionally.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)