Green Beans with Bacon-Balsamic Vinaigrette

HOWARD L. PUCKETT
Bits of crispy bacon, almonds, and balsamic vinegar can dress up steamed green beans and make them appealing even to the veggie-averse. Or try the same method with any of your favorite veggies from cabbage to peas to corn.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 75
Caloriesfromfat 31 %
Fat 2.6 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 3.4 g
Carbohydrate 11.8 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 50 mg
Calcium 54 mg

Ingredients

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 tablespoons coarsely chopped almonds
2 tablespoons brown sugar
1/4 cup white balsamic vinegar

Preparation

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Note:

November 1996