Green Beans with Bacon Vinaigrette
Description
There’s some catching up to do…last Tuesday we actually had turkey sandwiches for dinner, Wednesday was a family gathering, Thursday I tried a parsnip dish that was fine but won’t be posted (with ham and broccoli), Friday we had everyone over for Christmas Eve and Christmas Day, we were happy to enjoy Mom’s rendition of Christmas dinner. There are recipes to catch up on as well, this one is still from our turkey dinner last weekend, and it’s adapted from Real Simple.
Ingredients
Green Beans with Bacon Vinaigrette
2 lbs. green beans, trimmed and washed
2 T. olive oil
6–8 slices of bacon, cooked and crumbled
2 shallots, finely sliced
2 T. apple cider vinegar
1 T. Dijon mustard
Instructions
Bring a large pot of water to boil and cook the green beans for 5 minutes, rinsing them with cold water in a colander to cool them off when they’re done – this can be done before, I served my beans at room temperature.
In a large skillet, heat up the olive oil and saute the shallots for a quick minute or 2, then add in the bacon, vinegar and mustard and stir for another minute to combine. Toss with the green beans (I found using my hands was the easiest) and season with salt and pepper if needed.
- Category: Beans, Salad
