Brussels Sprouts and Carrot Salad

• 10 ounces brussels sprouts
• 16 ounces carrots canned, or medium carrots, sliced and cooked
• 1/2 cup salad dressing, vinaigrette oil and lemon

1. Cook brussels sprouts according to package directions until they are crisp but tender; drain.
2. Drain carrots and put them in a bowl; add brussels sprouts and Lemon Dressing; mix well.
3. Cover and refrigerate 4 to 6 hours before using; stir occasionally.

brussels sprouts, carrots, salad dressing

Taken from recipeland.com/recipe/v/brussels-sprouts-carrot-salad-39341 (may not work)