2 lb. green beans
2 bacon slices
1/4 C. minced shallots
3 T. coarsely chopped almonds
2 T. brown sugar
1/4 C. white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside. 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; saut� 1 minute. Add almonds; saut� 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon. Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings
Serving size: 3/4 C.

Calories: 75
Fat: 2.6g
Fiber: 2.8g