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Garden Green Bean And Tomato Salad With Warm Bacon And Pine Nut Dressing

Natural.Foodie's picture
Ingredients
  Pine nuts 1⁄4 Cup (4 tbs)
  Green beans 1 1⁄4 Pound
  Beefsteak tomatoes 2 Medium, cut into wedges
  Smoked bacon slab 6 Ounce, trimmed of excess fat and cut into 1/4-inch dice
  Extra-virgin olive oil 3 Tablespoon
  Red wine vinegar 3 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 375°.
2) In a shallow baking pan, place the pine nuts.

MAKING
3) Place the baking pan inside the oven to toast the pine nuts for about 10 minutes, until golden brown.
4) In a large saucepan of boiling salted water, cook the beans, stirring once, until just tender, about 5 minutes.
5) Immediately drain the water and wash the beans in running cold water.
6) Drain the beans thoroughly and arrange on a platter.
7) Nicely arrange the tomato wedges around the beans.
8) Meanwhile, heat a small skillet over low heat.
9) Add the bacon to cook until crisp and golden, about 10 minutes.
10) Discard excess bacon fat by reserving 2 tablespoons.
11) In the skillet, add olive oil and stir in vinegar, sugar, salt and pepper.
12) Place over heat and bring to a boil. Simmer the liquid for 1 minute by reducing the heat, until the sugar is dissolved.
13) Add the pine nuts and pour the dressing over the beans and tomatoes.

SERVING
14) Serve the salad immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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