1 1/2 lbs. fresh Brussels sprouts
1/3 c. tarragon vinegar
1/2 c. salad oil
1 sm. clove garlic, minced
1 tbsp. sugar
1 tsp. salt
2 tbsp. green onions, thinly sliced
Dash of hot sauce

Wash fresh Brussels sprouts. Cook in salted water 8 to 10 minutes. If using frozen Brussels sprouts, cook according to package directions. Drain. Combine remaining ingredients. Pour over Brussels sprouts; toss well. Chill for 8 hours. Drain; serve cold. Yield: 10 servings.