@crowdedkitchen: Chopped Italian Salad with shaved brussels sprouts as the base instead of lettuce so it doesn’t get soggy! Obsessed with this recipe for meal prep 😍 #ad RECIPE BELOW 👇 If you’ve been following us for a while, you know that we love our @ZWILLING USA Fresh & Save vacuum seal containers for food storage. They recently came out with bowl versions and they’re incredible!! You can mix up whatever you’re making directly in the bowl, vacuum seal the lid and store in the fridge.  The bowls also have grater/slicer attachments so you can grate vegetables and other ingredients straight into the bowl! So much easier to use than a regular grater. We used the slicer for the shaved brussels, and the fine grater for garlic & parmesan in the vinaigrette.  For the salad: 12 ounces brussels sprouts, stems trimmed and finely shredded 1 pint cherry tomatoes, halved 1 ½ cups diced mini cucumber ½ cup thinly sliced pepperoncini ¾ cup pitted olives, halved (any variety you like!) 1 15 ounce can chickpeas, drained and rinsed 8 ounces pearl mozzarella (or cubed mozzarella or provolone) ½ cup shaved parmesan 6 ounces salami, thinly sliced For the vinaigrette: ½ cup extra virgin olive oil ¼ cup red wine vinegar 2 tablespoons lemon juice 1 tablespoon dijon mustard 1 large garlic clove, grated ¼ cup finely shredded or grated parmesan Salt and pepper to taste 1 teaspoon dried oregano Shred/shave the brussels sprouts thinly. Add them to a large bowl with all remaining salad ingredients. In a smaller bowl, whisk together the ingredients for the vinaigrette. Pour over the salad and toss until everything is well coated. Enjoy right away, or keep stored in the refrigerator for up to 5 days. #zwilling1731 #freshandsave

Crowded Kitchen

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Region: US

Wednesday 07 May 2025 19:45:23 GMT