Add some spring to your Easter feast with this fresh and flavorful Brussels Sprout Salad! Tossed in Beano’s Olive Oil Submarine Dressing with crispy pancetta, crunchy walnuts, and grated parmesan. This side dish is sure to delight your senses and impress your guests.
Ingredients:
- 4 slices of pancetta, chopped
- 1 bag of Brussels sprouts, shaved
- 1 handful of chopped walnuts
- Beano’s Olive Oil Submarine Dressing
Directions:
1. in a medium pan, cook the pancetta until crispy.
2. In a large bowl, add Brussels sprouts, Beano’s Olive Oil Submarine Dressing, walnuts, and parmesan cheese, then mix.
3. Transfer to a serving platter and add more Beano’s Olive Oil Submarine Dressing and parmesan.
4. Enjoy!
2. In a large bowl, add Brussels sprouts, Beano’s Olive Oil Submarine Dressing, walnuts, and parmesan cheese, then mix.
3. Transfer to a serving platter and add more Beano’s Olive Oil Submarine Dressing and parmesan.
4. Enjoy!
