Try this Cold Green Bean And Bacon Salad recipe, or contribute your own.
Suggest a better descriptionBlanch the green beans in boiling water for 1 minute. Drain well and rinse in cold water to cool. Drain well again. Cook the bacon until it is almost crisp. Drain the fat. Combine the beans, bacon, scallions and parsley in a bowl. Mix together the oil, lemon juice and vinegar. Add to the bowl of beans and toss together. Add salt and pepper to taste. Refrigerate for 2 to 3 hours. Toss the salad a couple of times while chilling. This recipe serves 6 to 8 as a salad, 4 to 6 as a main course. Comments: This just sounded good to me and it certainly qualifies as a salad that can be made ahead of time and enjoyed when you are good and ready. It will hold up for a couple of days. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-02-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-07-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 | ||
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Calories: 244 | ||
Calories from Fat: 180 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 318mg | 11 % | |
Potassium 321.1mg | 8 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 6.3g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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