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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband and I like brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. Nancy Korondan, Yorkville, Illinois Ingredients:
1-1/2 pounds fresh brussels sprouts, trimmed and halved |
2 green onions, chopped |
1/2 cup olive oil |
2 tablespoons lemon juice |
1 to 1-1/2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 large bunch red leaf lettuce or radicchio, torn |
2 tablespoons slivered almonds, toasted |
Directions:
1. Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
2. In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds. Yield: 6-8 servings.
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