4 c. or 2 pkg. frozen Brussels sprouts
1 c. halved cherry tomatoes
1 c. sliced raw mushrooms
1 c. vegetable oil
1/3 c. cider vinegar
1 1/2 tsp. salt
1/2 tsp. garlic salt
2 tbsp. minced green onion
2 tbsp. minced green pepper
2 tbsp. chopped parsley
4 drops Tabasco sauce

Cook Brussels sprouts. Cut in halves or quarters. Add to tomatoes and mushrooms. Combine oil, vinegar, salt, garlic salt, onion, pepper, parsley and Tabasco sauce. Put in jar. Shake well to mix. Pour over Brussels sprout mixture. Chill. Stir occasionally. It is best if made 24 hours ahead of time.