Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

75 calories; calories from fat 31%; fat 2.6g; saturated fat 0.5g; mono fat 1.4g; poly fat 0.5g; protein 3.4g; carbohydrates 11.8g; fiber 2.8g; iron 1.4mg; sodium 50mg; calcium 54mg.
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