Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds
Between the turkey, dressing, sweet potato casserole, and pies, oven real estate is scarce on Thanksgiving. In the past, I've always made roasted brussels sprouts and juggled what needed to go in the oven when. This year, I'm giving myself a break with one less thing to take up that precious oven space -- I'm making my shaved brussels sprout salad instead.
This recipe is beyond E A S Y and comes together in minutes. I buy the bagged shaved brussels sprouts and add in some chopped dates for a touch of sweetness, manchego cheese, and almonds for a little extra crunch. The dressing is a lemon vinaigrette -- the acidity cuts through the fat of all the other rich dishes on the menu. The freshness brightens up the entire Thanksgiving plate. I put together the salad a day or two in advance. Before dinner time, I just toss the salad with the vinaigrette and serve.