| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | California | Almonds, Sides, Starters | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Green beans; trimmed and cut diagonally into 1-1/2 pieces |
| 4 | sl | Bacon; cut into 1" pieces |
| 1 | c | Cherry tomatoes; halved |
| 1/3 | c | Sliced red onion |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Vegetable oil |
| 1/4 | ts | Pepper |
| Salt; to taste | ||
| Butter lettuce | ||
| 1/3 | c | Slivered almonds; toasted * |
INSTRUCTIONS
In small saucepan cook beans about 5 minutes in 1 inch boiling water, covered, just until crisp-tender; rinse with cold water and drain. Meanwhile, in medium skillet cook bacon until crisp; remove with slotted spoon to paper towels. In large bowl toss beans, tomatoes, onion, vinegar, oil and pepper. Season with salt. Line platter or individual plates with lettuce. Top with bean mixture, bacon and almonds. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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