Green Beans with Bacon Vinaigrette
Green Beans with Bacon Vinaigrette might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 68 calories, 2g of protein, and 5g of fat per serving. This recipe serves 8. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 204 people have tried and liked this recipe. This recipe from For the Love of Cooking requires olive oil, balsamic vinegar, cider vinegar, and green beans. From preparation to the plate, this recipe takes roughly 15 minutes. With a spoonacular score of 21%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Green Beans With Bacon Vinaigrette, Green Beans with Bacon-Balsamic Vinaigrette, and Green Beans with Warm Bacon Vinaigrette.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
3 slices bacon
1 tsp balsamic vinegar
1 tbsp cider vinegar
3/4 lb green beans, trimmed
1 tbsp olive oil
1 shallots, sliced
1 tbsp whole-grain mustard
Equipment:
pot
paper towels
frying pan
bowl
Cooking instruction summary:
Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into serving bowl. Enjoy.
Step by step:
1. Bring a pot of water to a boil and season with sea salt.
2. Add the green beans and cook until just crisp-tender, 2-3 minutes.
3. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate.
4. Let cool, then break into pieces.Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat.
5. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt and freshly cracked pepper, to taste.
6. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans.
7. Pour into serving bowl. Enjoy.
Nutrition Information:
covered percent of daily need
