Green Beans with Bacon-Balsamic Vinaigrette

Yield: 8 servings (serving size: 3/4 cup)
Source: Cooking Light Magazine: November 1996
Comments from an AL Kitchen: A nice way to prepare Green Beans. I cooked the beans longer than 2 minutes because I like them a bit more tender.


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


  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.


H.U: 1 per serving
CALORIES 75 (31% from fat); FAT 2.6g (satfat 0.5g, monofat 1.4g, polyfat 0.5g); PROTEIN 3.4g; CARBOHYDRATE 11.8g; FIBER 2.8g; CHOLESTEROL 0.0mg; IRON 1.4mg; SODIUM 50mg; CALCIUM 54mg;

Back to Recipes in Alpha Order
Back to Recipes by Type