2 lb. green beans
\n2 bacon slices
\n1\/4 C. minced shallots
\n3 T. coarsely chopped almonds
\n2 T. brown sugar
\n1\/4 C. white balsamic vinegar<\/p>\n
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\u00ef\u00bf\u00bd 1 minute. Add almonds; saut\u00ef\u00bf\u00bd 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.<\/p>\n
Yield: 8 servings
\nServing size: 3\/4 C.<\/p>\n
Calories: 75
\nFat: 2.6g
\nFiber: 2.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00ef\u00bf\u00bd 1 minute. Add almonds; saut\u00ef\u00bf\u00bd 1 minute. Remove and let…<\/p>\n