Green Bean & Bacon Salad With Dijon Vinaigette
Recipe: #24950
September 28, 2016
Categories: Side Dishes, Beans, Bacon, Onions, Brunch, July 4th, Labor Day, Oven Roast, Gluten-Free, No Eggs, Green Beans, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
2 Reviews
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