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Green Bean Salad with Bacon




Source of Recipe


cooking light


Recipe Introduction


servings 6
points 1 (1 2/3 cups)


List of Ingredients




2 pounds green beans, trimmed
3 bacon slices
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Recipe



Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.

Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.



NUTRITION PER SERVING
CALORIES 86(24% from fat); FAT 2.3g(sat 0.7g,mono 0.7g,poly 0.2g); PROTEIN 3.3g; CHOLESTEROL 4mg; CALCIUM 80mg; SODIUM 217mg; FIBER 5.6g; IRON 1mg; CARBOHYDRATE 13.1g