Green Bean Salad with Bacon

Green Bean Salad with Bacon Recipe
David Martinez
Mustard and honey emulsify and flavor a warm bacon vinaigrette that coats the beans thoroughly, even after the green bean salad has chilled.

Yield:

6 servings (serving size: about 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Caloriesfromfat 24 %
Fat 2.3 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 3.3 g
Carbohydrate 13.1 g
Fiber 5.6 g
Cholesterol 4 mg
Iron 1 mg
Sodium 217 mg
Calcium 80 mg

Ingredients

2 pounds green beans, trimmed
3 bacon slices
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Preparation

Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.

Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.

Lia Huber,

Cooking Light

March 2005
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