Holiday dinners are always a welcome indulgence, but sometimes it’s nice to have a fresh, crisp something to bite in between the stuffing, gravy, potatoes, rolls and all the other good stuff. I don’t like Brussels sprouts cooked, but I love them raw in salads, and this festive recipe is a zippy, healthy side dish.
I’m going to keep this post short since I’m so behind on Christmas, and I just bought 60 pounds of Russet potatoes as they were on sale for 19 cents a pound, and 37 pounds of onions for 27 cents a pound. Stay tuned for my adventures with all of these spuds and onions – going to be conducting some experiments and reporting back. I was about to publish this post and I also remembered the 20 pounds of mushrooms and pumpkins I just processed too . . . No wonder I’m stressed for time with Christmas.
This is a great make-ahead dish. Because Brussels sprouts are so hardy, I mix them with the dressing and let sit overnight, and form the wreath before dinner. This not only saves time, but gives the Brussels sprouts a chance to accept the dressing’s flavor. Unlike other lettuce salads, this will keep as leftovers without the concern of wilting. If you try this, post a picture on Preserved Home’s Facebook page. Merry Christmas!