Green Bean & Bacon Salad With Dijon Vinaigette

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • Serving Size: 1 (306.3 g)
  • Calories 556.2
  • Total Fat - 42.4 g
  • Saturated Fat - 11 g
  • Cholesterol - 66.3 mg
  • Sodium - 1081.2 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 4.6 g
  • Sugars - 11.2 g
  • Protein - 26.2 g
  • Calcium - 131.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 26.2 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

Meanwhile, in a small mixing bowl, whisk together 1/4 cup olive oil, Dijon mustard, honey, vinegar, garlic and salt and pepper, to taste.

Step 3

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.

Tips & Variations

No special items needed.



This was such a tasty dish, we all loved it!! The vinaigrette is awesome :)

review by:
(13 Jun 2018)

Daily Inspiration

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.

(17 Jan 2017)