Brussels Sprouts Antipasto Salad

Ingredients

Salad

• 1 lb Brussels sprouts, thinly sliced

• 1 small red onion, thinly sliced

• 1 pint cherry tomatoes, halved

• 6 oz thinly sliced genoa salami

• 1 cup cubed provolone

• 1/2 cup shaved parmesan

• 1/2 cup olives

• 1/4 cup pepperoncinis, sliced

• 1 cup fresh basil, torn into smaller pieces

Dressing

• 2 cloves garlic, minced

• 2 tbsp lemon juice

• 2 tbsp red wine vinegar

• 2 tsp dijon

• 1 tsp dried oregano

• 1/2 cup extra virgin olive oil

• sea salt and black pepper

Instructions

1. Combine Brussels sprouts and sliced onion in a bowl and drizzle with a splash of lemon juice and toss. This will soften the Brussels and mellow out the flavor of the onions.

2. Whisk together the dressing ingredients and set aside.

3. Add the remaining salad ingredients to the Brussels and onion. Drizzle with half of the dressing and toss. Serve with the remaining dressing and enjoy. Salad can marinate in the fridge for 20 minutes to 1 hour to allow flavors to meld.

Serves: 6 Time: 25 minutes  Calories: 436 Protein: 18g Carbs: 13g Fat: 34g

MEAL PREP NOTE: Combine the salad ingredients in an airtight container with a tight-fitting lid. Store dressing separately. Add the dressing just before serving and toss. Alternately, store all ingredients separately and combine just before serving.