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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)