1/2 c. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
1/2 c. cider vinegar
1 c. vegetable oil
1/2 tsp. garlic salt
4 drops Tabasco
1 c. green onion, chopped
1 c. cherry tomatoes
1/2 minced parsley
Lettuce

Cook brussel sprouts and artichoke hearts separately until tender. Mix and shake spices, vinegar and oil. Put vegetables in bowl with green onions. Add half of dressing; toss and refrigerate. Add 1 cup cherry tomatoes, halved, with 1/2 cup minced parsley. Mix with rest of dressing and refrigerate. Before serving, line bowl with lettuce; toss 2 mixtures together and serve. Serves 6-10.