2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp coarsely chopped almonds
2 Tbsp brown sugar
1/4 cup white balsamic vinegar
Cook green beans in boiling water 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 minced shallots to drippings in skillet; saute 1 minute. Add chopped almonds; saute 1 minute. Remove and cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Yield: 8 servings (serving size: 3/4 cup)
Cooking Light's Easy Summer Meals 2007
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