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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Green Beans with Bacon-Balsamic Vinaigrette

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.

Cooking Light NOVEMBER 1996

  • Yield: 8 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 31%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 11.8g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 50mg
  • Calcium: 54mg
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Green Beans with Bacon-Balsamic Vinaigrette recipe

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