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Green Bean, Yellow Pepper, And Bacon Salad
Recipe By : Gourmet July 1990
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds green beans -- trimmed
1 tablespoon red-wine vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon dried oregano -- crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper -- cut into paper-thin
-- strips
6 slices lean bacon -- cooked until crisp
-- and drained
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they a
re crisp-tender, drain them, and refresh them in a bowl of ice and cold water.
In a large bowl whisk together the vinegar, the mustard, and the oregano and a
dd the oil in a stream, whisking until the vinaigrette is emulsified. To the v
inaigrette add the beans, drained well, the yellow pepper, and the bacon, crumb
led, toss the salad, and season it with salt and black pepper. The salad may b
e made 8 hours in advance.
Serves 8 to 10.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Converted by MC_Buster.
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