Sprout Salad

1/2 pound brussels sprouts, halved
2 medium carrots, thinly sliced
2 teaspoons vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
Dash pepper
2 cups chopped lettuce
1 tablespoon chopped sweet red pepper

Place brussels sprouts and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Rinse with cold water; drain and set aside.

In a small skillet, saute carrots in oil until tender; remove from the heat. Toss sprouts with lemon juice, salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red pepper. Refrigerate for 1 hour. Makes 2 servings.