Ingredients
Scale
- 12 ounces brussels sprouts
- 1 pint cherry tomatoes
- 1.5 cups diced mini cucumber
- 0.5 cup pepperoncini
- 0.75 cup olives
- 1 can chickpeas (15 ounces)
- 8 ounces mozzarella
- 6 ounces salami
- Vinaigrette: olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic
Instructions
- Shred the brussels sprouts and add them to a large mixing bowl with all other salad ingredients.
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, and grated garlic to make the vinaigrette.
- Pour the dressing over the salad and toss until well combined.
- Serve immediately or store in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg