Few people, I suppose, will think that brussels sprouts will make a palatable salad, but they are quite delicious when treated as follows.


A lb. of uncooked brussels sprouts, a French salad dressing (p. 157).


The sprouts must be young ones, or the salad is apt to be tough. Wash the sprouts and remove any coarse outer leaves. Then shred them finely into a salad bowl, sprinkle with a little salt, and dress in the usual manner.