Green Bean Salad with Bacon

Yield: 6 servings (serving size: about 1 2/3 cups)
Source: Cooking Light, March 2005
CL Comments: Mustard and honey emulsify and flavor a warm bacon vinaigrette that coats the beans thoroughly, even after the salad has chilled.
Comments from a PA Kitchen: This was not great, but it was good and it's something I'd make again to have around the house. I used a mix of green beans and wax beans. Best served at room temperature, in my opinion, and not cold. I wish I had waited until the last minute to put the bacon on it so that I could have given it one final toss before serving.


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


  1. 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.
  2. Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.


H.U: 1.5 per serving
CALORIES 86(24% from fat); FAT 2.3g (sat 0.7g,mono 0.7g,poly 0.2g); PROTEIN 3.3g; CHOLESTEROL 4mg; CALCIUM 80mg; SODIUM 217mg; FIBER 5.6g; IRON 1mg; CARBOHYDRATE 13.1g

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