Brussels Sprouts Salad

Another idea for Thanksgiving...

Brussels Sprouts Salad

Ingredients:
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted

Directions:
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.
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.