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Monday, November 26, 2012

Green Beans with Bacon Balsamic Vinaigrette

Tired of all the brown, orange, beige, and tan colors that dominate the typical Thanksgiving dinner plate?  Well we are too.  This year, Jonny Sparks Lounge added a bit of green to our holiday palette in the form of a green bean side dish with one of our favorite ingredients...BACON!

When fresh, crisp green beans are tossed with crunchy bacon and almonds, it makes even the most vege-phobic diner interested. And as if the crunch didn't make it special enough, a splash of balsamic vinegar sent this savory taste party into tangy after-hours territory.

Our friends at Copycake created another version from a Real Simple recipe.  It sounded just as good, unless you're like us and crave bacon and balsamic.  Our recipe came from  Eat your vegetables and enjoy!

Green Beans with Bacon-Balsamic Vinaigrette RecipeHOWARD L. PUCKETT

Yield: 8 servings (serving size: 3/4 cup)
Recipe fromCooking Light

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 31%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 11.8g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 50mg
  • Calcium: 54mg


2 pounds green beans

  • bacon slices
  • 1/4 cup minced shallots
  • 3 tablespoons coarsely chopped almonds
  • 2 tablespoons brown sugar
  • 1/4 cup white balsamic vinegar


  1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
  2. Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
  3. Pour vinaigrette over beans, tossing gently to coat.

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