Nutritional Info

Nutrition Facts

Serving Size 1 (32g)

Calories 128
Calories from Fat 114 (89%)
Amount Per Serving %DIV
Total Fat 12.7g 20%
Saturated Fat 2.3g 12%
Monounsaturated Fat 9.1g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 5.5mg 2%
Sodium 10.2mg 0%
Potassium 12.3mg 0%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1.1g 2%

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Recipe Description
This recipe is prepared year round. Frozen blanched beans are also good, but they should first be cooked 10 to 15 minutes in gently boiling salted water, then allowed to cool before use. If desired, substitute yellow beans for variety.
Prep time
1 hr 10 min
Cook time
10 min
Ready In
1 hr 20 min

Ingredients

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Serves To:USMetric
1/2   onion, chopped
1/3 Cup(c)  olive oil
1/4 Cup(c)  red wine vinegar
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, freshly ground
1/4 Teaspoon(t)  savory, dried
4   hard cooked eggs, chopped
1/4 Tablespoon(T)  mayonnaise
1 Tablespoon(T)  dijon mustard
2 Tablespoon(T)  white wine vinegar
2 Teaspoon(t)  garlic salt
5 Slice(sli)  bacon, diced, cooked and crumbled
2 Pound(lb)  fresh green beans, blanched

Preparation

In a medium bowl, combine beans, onion, olive oil, red wine vinegar, salt, pepper and savory. Toss lightly. Cover and refrigerate. In a small bowl, combine eggs, mayonnaise, mustard, white wine vinegar and garlic salt. Gently mix. Before serving, drain bean mixture. Add bacon and toss. Line individual salad bowls with crisp leaf lettuce. Spoon bean mixture into lettuce-lined bowls. Top beans with a spoonful of egg mixture. Sprinkle with paprika to garnish.

Additional notes

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Bean and Bacon Salad
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