Growing up I hated Brussels Sprouts, but now I love them. My mom would make a frozen bag of them and they were always mushy and smelled so gross. Things have definitely changed and we eat them regularly in my house. I have made a similar salad to this one but this is going to be my go-to Brussels Sprouts salad. It was delicious and everyone in my family loved it!
1 lb Brussels sprouts, shredded
1 1/2 cup cherry tomaotes, sliced in half
15 oz can chickpeas, drained and rinsed
1/2 small red onion, thinly sliced
1/2 cup sliced black olives
4 oz Genoa salami, chopped
1/2 cup Provolone cheese, diced
1/4 cup fresh Parmesan
Dressing:
1 tsp Dijon mustard
1/3 cup olive oil
3 Tbsp red wine vinegar
1 tsp honey
1 tsp Italian dressing
fresh ground pepper and salt
In a large bowl, mix together the Brussels Sprouts, tomatoes, chickpeas, red onion, black olives, salami and provolone cheese. Set aside while you make the dressing. In a mason jar, add all the dressing ingredients. Cover and shake the jar to mix the dressing. Pour over the salad and mix to combine. Sprinkle with Parmesan cheese and serve.
Source: Ambitious Kitchen
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