September 28, 2016
Dinner, Lunch, Side Dishes,
Beans, Pork, Bacon, Vegetables, Onions, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Summer, Oven Roast, Refrigerator, Gluten-Free, No Eggs, Green Beans more
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"This is out of our local Fred Meyer magazine called "My Magazine". It says that quickly roasting fresh green beans concentrates their naturally sweet flavor."
Preheat oven to 425°F. In a large bowl, toss the green beans and onion with 1 tablespoon olive oil and salt and pepper, to taste. Spread green beans and onion on a baking sheet. Roast for 12 minutes, stirring halfway through. Cool for 5 minutes.
Meanwhile, in a small mixing bowl, whisk together 1/4 cup olive oil, Dijon mustard, honey, vinegar, garlic and salt and pepper, to taste.
In a large bowl, combine green bean and onion mixture, tomatoes, bacon and dressing. Mix well. Cover and refrigerate for at least 30 minutes. Top with Parmesan cheese when ready to serve. Refrigerate any leftovers.
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This was such a tasty dish, we all loved it!! The vinaigrette is awesome :)
We loved this green bean and tomato salad. I roast veggies all the time, but haven't tried green beans. I'll be using this method from now on. Loved the dressing - such a pretty salad.