Fustini's Oils and Vinegars
Green Vegetable Salad

Add To Favorites

Green Vegetable Salad


This recipe does not have any reviews yet   be the first to write one

Green Vegetable Salad



  • 8 slices of bacon, cooked, reserve 1 tablespoon of fat
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb asparagus, trimmed, peeled and cut into 2" pieces
  • 1 lb French cut beans, trimmed to 2" pieces and blanched
  • 1/4 cup red onion, sliced
Spring Vinaigrette


Add chopped walnuts for an added crunch.


Step 1. 

Preheat oven to 400 degrees.  In a medium bowl, toss Brussels sprouts and spread them out on a baking sheet.  Roast for 10 minutes, add asparagus and beans, roast for another 10 minutes until roasted.  Remove from oven and allow to cool.

To serve combine vegetables, bacon, onion and toss with dressing.

Step 2.  Spring Vinaigrette

In a small bowl, whisk all ingredients until emulsified.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More