Italian Chopped Brussel Sprouts Salad

Ingredients

Italian Dressing

• ⅓ cup olive oil
• 3 Tbsp red wine vinegar
• 1–2 tsp sugar or honey
• 1 tsp Watkins Garlic Powder
• 1 tsp Dijon mustard
• 1 tsp Watkins Italian Seasoning
• ½ tsp Watkins Mediterranean Sea Salt
• ¼–½ tsp Watkins Ground Black Pepper

Salad

• 1 lb Brussels sprouts, trimmed
• 1 (15 oz) can chickpeas, rinsed and drained
• 4–6 oz Genoa salami, sliced
• 1½ cups cherry tomatoes, halved
• ½ cup sliced olives
• ¼ cup sliced pepperoncinis
• ½ small red onion, thinly sliced
• ½ cup cubed provolone
• ¼ cup shaved or shredded parmesan

Instructions

1. Make dressing: Whisk together olive oil, vinegar, sugar/honey, Watkins Garlic Powder, Dijon, Watkins Italian Seasoning, Watkins Mediterranean Sea Salt, and Watkins Ground Black Pepper.
2. Prep Brussels sprouts: Thinly slice using a food processor or sharp knife. Add to a large bowl.
3. Marinate: Toss Brussels sprouts with dressing and let sit for 30 minutes.
4. Assemble salad: Add chickpeas, salami, tomatoes, olives, pepperoncinis, onion, provolone, and parmesan. Toss to combine.
5. Serve: Finish with extra Watkins Ground Black Pepper and serve immediately.