Source: dLife

A great chilled gnocchi and brussels sprout salad topped with a goat cheese vinaigrette.

Servings

2 cup Dumpling, gnocchi, cheese , cooked, room temperature
8 oz Brussels Sprouts, cooked, drained , cut into halves; cooled
1 cup chopped tomato , seeded
1 chopped green bell peppers , sliced
0.25 cup red onion, sliced
2 tbsp grated romano cheese

Dressing
3 piece Tomatoes, sun dried, halves (not in oil)
1 cup cold water , hot
2 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
0.5 oz goat cheese , room temperature (or cream cheese)
2 medium garlic cloves , minced
0.5 tsp marjoram, leaves, ground
0.12 tsp ground thyme
0.25 tsp Salt Substitute, no sodium
0.12 tsp black pepper

1 Gently toss gnocchi with Brussels sprouts, tomato, pepper, and onion.
2 Drizzle dressing over salad and top with cheese.
Dressing
1 Soak tomatoes in hot water for 15 minutes or until soft. Strain and chop finely.
2 Whisk together tomatoes, oil, vinegar, lemon juice, goat cheese or cream cheese, garlic, marjoram, thyme, salt, and pepper. Chill until ready to use. Mix before serving.

Pasta shells can be substituted for gnocchi if desired. Be sure to use fresh Brussels sprout, they taste so much fresher.