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1 lb. Brussels sprouts
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vinegar
1/2 teaspoon mustard
1/2 cup oil

Cook Brussels sprouts until just barely tender in boiling water.


In a separate bowl, mix all other ingredients.

Pour over cooked Brussels sprouts while they are still warm.

Refrigerate for 4 hours before serving.

Massachusetts Dept of Agricultural Resources -


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