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Green Bean And Potato Salad with a Bacon Vinaigrette

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Burt, Wolf 1 servings

INGREDIENTS

Salt
1 1/2 lb New potatoes; washed
12 oz Green beans; tails removed and
; cut into 2-inch
; lengths
2 tb Vegetable oil
1/4 lb Slab bacon cut into strips; 1-inch x 1/4-inch
1/3 c Minced shallots or red onion
1/4 c White wine vinegar
Freshly ground black pepper

INSTRUCTIONS

In 4 quarts of salted water, boil the potatoes in their skins, covered, for
about 35 to 40 minutes or until you can pierce them easily with a knife but
they are not falling apart. Remove from the water with a slotted spoon and
set aside in a large mixing bowl.
Add the green beans to the same water and boil for 5 minutes or until
tender yet still firm to the bite; drain but do not cool under running
water; set aside in a separate mixing bowl.
As the green beans are boiling, in a medium skillet over medium heat, heat
the vegetable oil and saut. the bacon strips, turning on occasion, for
about 5 minutes or until brown and crisp. Remove the skillet from the heat.
Peel and slice the potatoes into 1/4-inch rounds and add them to the green
beans. Add the bacon bits and the rendered fat, along with the shallots and
vinegar and toss until well combined. Season with salt and lots of freshly
ground black pepper to taste. Serve while warm.
Converted by MC_Buster.
Per serving: 880 Calories (kcal); 28g Total Fat; (27% calories from fat);
20g Protein; 147g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food
Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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