| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Frugal01 |
6 |
servings |
INGREDIENTS
| 20 |
oz |
Frozen cut green beans – (2 pkgs); thawed |
| 1/2 |
lb |
Bacon; diced |
| 1 |
bn |
Scallions; chopped |
| 2 |
tb |
Chopped fresh parsley |
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
White wine vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Blanch the green beans in boiling water for 1 minute. Drain well and
rinse in cold water to cool. Drain well again. Cook the bacon until
it is almost crisp. Drain the fat. Combine the beans, bacon,
scallions and parsley in a bowl. Mix together the oil, lemon juice
and vinegar. Add to the bowl of beans and toss together. Add salt and
pepper to taste. Refrigerate for 2 to 3 hours. Toss the salad a
couple of times while chilling. This recipe serves 6 to 8 as a salad,
4 to 6 as a main course.
Comments: This just sounded good to me and it certainly qualifies as a
salad that can be made ahead of time and enjoyed when you are good and
ready. It will hold up for a couple of days.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-02-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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