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Marinated Brussels Sprouts Salad

salad.queen's picture
Ingredients
  Frozen brussels sprouts 20 Ounce, cooked, drained
  Yellow squash 1 Pound, sliced and blanched
  Fresh mushrooms 1⁄2 Pound, sliced (Raw)
  Red onion 1 Large, peeled and thinly sliced
  Bottled italian dressing 3⁄4 Cup (12 tbs)
  Thyme leaves 1⁄4 Teaspoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
8

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