BRUSSELS SPROUTS AND CARROT SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988. 10 ounce package Brussels sprouts 5 medium carrots sliced and cooked Dressing: 1/2 cup lemon juice 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon lemon rind 1/2 teaspoon Worcestershire sauce 1/4 teaspoon celery seed 1/2 teaspoon dry mustard 1 teaspoon sugar substitute Cook Brussels sprouts according to package directions until they are crisp but tender then drain. Read more . Drain carrots and put them in a bowl then add Brussels sprouts. Combine all dressing ingredients then mix well and pour dressing over sprouts and carrots. Cover and refrigerate 6 hours before using stirring occasionally.