1/2 c. olive or vegetable oil
1/4 c. white wine vinegar
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. crumbled dried thyme
1/4 tsp. fresh ground pepper

1 1/4 lbs. sm. fresh Brussels sprouts, trimmed and halved (5 c.)
1 (4 oz.) jar sliced pimentos, drained
1/3 c. minced green onions
Boiling water

In a medium size bowl, whisk all dressing ingredients. Cook sprouts, uncovered, in enough boiling water to cover 7 minutes or until crisp-tender. Drain; plunge into ice water; drain again. Stir dressing. Add sprouts, pimentos, and green onions. Toss to coat. Cover and chill at least 3 hours or overnight. Remove to serving dish or individual plates with slotted spoon. Makes 4 servings. Serve with roast pork, poultry, ham, or pasta.