re: #371 Backwoods_Sleuth

IMHO, you can never go wrong with chickpeas.
Brussels sprouts all depend on freshness.

They’re shredded, which lets me get away with more, I think. Still, quinoa, red onion, chickpeas, bell pepper, feta cheese, olives…

I’m not sure they’ll fit. Planning a dressing of a combo of red wine and white balsamic vinegars with canola oil, probably, garlic powder, salt, pepper, maybe some basil and oregano… And garlic and artichoke Aidell’s sausages.