Thursday, April 23, 2009

Green Bean & Bacon Salad

1 lb. green beans, trimmed
1/4 lb bacon, cut in 1/4" pieces
1 tbl minced onion
1/2 c. walnut pieces
1/4 c. chopped fresh parsley
1 tbl grainy mustard (horseradish mustard is especially good)
1 tbl water
pinch of sugar
2 tbl lemon juice
salt and pepper to taste
1/3 c. olive oil

Cook the green beans in salted boiling water 4 min. or until tender-crisp. Drain, rinse with cold water, drain again.

Cook the bacon in a large skillet until crisp. Drain on paper towels.

Combine the beans in a serving bowl with the bacon, onion, walnuts, and parsley.

Whisk the rest of the ingredients together until emulsified. When ready to serve, drizzle the dressing over the bean mixture.

6 servings

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