Are y’all going to get bored if all I make now are salads-haha because that is all I have been in the mood to make! This salad is a spin on an Italian Sub turned into a Brussels Sprouts Salad. It has all the tangy, vibrant and salty flavors of an Italian sub piled high on shaved Brussels. Something I have learned with Brussels Salads is they always need more dressing than you think. The Brussels really soak up the liquid so feel free to double the dressing recipe if needed. This will save a day or two but I find most Brussels Salads taste the best on day one. Enjoy!

S H A V E D I T A L I A N B R U S S E L S S A L A D

1 bag Brussels Sprouts Shredded (I use a good sharp knife)

1/4 red onion finely diced

1/3 cup pepperoncini slices

10 slices peppered Salami cut into thin strips

10 slices regular Salami cut into strips

white cheddar cheese or mozzarella cut into small cubes

1/4 cup pine nuts

1/3 cup sliced green olives (I like to use the marinated kind with herbs)

Freshly grated Parmesan Cheese

D R E S S I N G

3/4 cup olive oil

1/4 cup red wine vinegar

Juice of 2 small lemons

1 tablespoon dijon

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

Mix all dressing ingredients in a shaker. In a bowl add shredded Brussels, red onion, pepperoncini, both salamis, pine nuts, cubed Cheddar cheese and green olives. Grate fresh Parmesan over the top and drizzle with dressing. Stir all together and enjoy!