Brussels Sprouts Salad

• 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 bunch red leaf lettuce or radicchio, torn
• 2 tablespoons slivered almonds, toasted

1. Place Brussels sprouts in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; simmer, covered, until tender, 8-10 minutes. Drain; rinse with cold water and pat dry. Combine with green onions.
2. Meanwhile, whisk together next six ingredients. Toss 2 tablespoons of dressing with lettuce; transfer to a serving bowl. Pour remaining dressing over Brussels sprouts and onions; toss to coat. Mound on lettuce. Sprinkle with almonds.

brussels sprouts, green onions, olive oil, lemon juice, mustard, salt, thyme, pepper, red leaf, slivered almonds

Taken from www.tasteofhome.com/recipes/brussels-sprouts-salad/ (may not work)