Marinated Brussels Sprouts Salad Recipe
Ingredients
2 packages (10 ounces each) frozen Brussels sprouts cooked and drained
1 pound yellow squash, sliced and blanched
1/2 pound fresh raw mushrooms, sliced
1 large red onion, peeled and thinly sliced
3/4 cup bottled Italian dressing
1/4 teaspoon thyme leaves
Directions
Arrange vegetables in large, shallow dish.
Mix dressing and thyme leaves; pour over vegetables.
Cover and chill 2 or more hours.
To serve, arrange vegetables in rows on large platter; drizzle any remaining dressing over top of salad.
NOTE: To blanch squash, pour boiling water over squash in colander and allow to drain.
Mix dressing and thyme leaves; pour over vegetables.
Cover and chill 2 or more hours.
To serve, arrange vegetables in rows on large platter; drizzle any remaining dressing over top of salad.
NOTE: To blanch squash, pour boiling water over squash in colander and allow to drain.
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