Laun/Pruett Recipe Collection
Brussel Sprouts, Onion and Mushroom Salad (Marian Holland)

1 pkg. brussel sprouts, frozen
1 medium red onion, thinly sliced
1/4 c. olive oil
3 T. lemon juice
1 T. chervil chopped (or can use parsley)
1/2 t. salt
1/4 t. pepper
1 c. fresh mushrooms, sliced
lemon slices

Cook brussel sprouts as directed on package; drain and cool. Combine olive oil, llemon juice, chervil, salt and pepper. Toss sprouts with the dressing and sliced red onion. (You may add mushrooms at this time or hold them aside to be added just before serving. If you want to add a little color and floavor, add sliced pimentos. Chill mixture well and serve on a bed of chilled lettuce. Garnish with lemon slices. Serves 4.

Recipe Contributed by Mary Ann Laun