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Green Beans with Bacon-Balsamic Vinaigrette

HOWARD L. PUCKETT
Yield 8 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. Pour vinaigrette over beans, tossing gently to coat.