8 Servings
For Garlic Pepper BBQ Vinaigrette:
| 2 cups | olive oil |
| 1 cup | orange juice |
| 1/4 cup | white vinegar |
| 1 tsp | Tone’s® Chili Powder |
| 1 tsp | Tone’s® Ground Cumin |
| 1 Tbsp | Tone’s® Garlic Pepper Seasoning |
| to taste | Tone’s® Sea Salt |
Mix ingredients together and chill. Set aside for salad.
For Salad:
| 1 pound | chilled smoked brisket Julienned |
| 10 | grape tomatoes cut in half |
| 1 | red pepper cut in thin strips |
| 1 | red onion sliced thin |
| 2 | plums pitted medium diced |
| 1/4 | cucumber seeded and diced |
| 2 heads | chopped Romaine Lettuce |
| 1/4 cup | chopped walnuts |
1. Mix all ingredients together.
2. Toss with chilled Garlic Pepper BBQ Vinaigrette dressing.
3. Mix well together and serve chilled.