| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
Salads, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Green Beans |
| 2 |
|
Bacon |
| 1/4 |
c |
Minced Shallots |
| 3 |
T |
Chopped Almonds |
| 2 |
T |
Brown Sugar |
| 1/4 |
c |
Balsamic Vinegar |
INSTRUCTIONS
Cook green beans in boiling water for 2 minutes. Drain and rinse under
cold water. Drain well; set aside. 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 cool. Add sugar and vinegar; stir
until sugar dissolves. Add crumbled bacon. Pour vinaigrette over
beans, tossing gently to coat. Recipe by: Cooking Light Posted to
EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 22, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”