Marinated Brussels Sprouts Salad
|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|
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.