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GREEN BEAN AND BACON SALAD
I often make this salad for large get-togethers or if I need to take a salad to a function. It always goes over well. This recipe is in Low-Carbing Among Friends, vol-1.
2, 16 oz cans green beans, (0.9 kg)
(not French-style)
1/2 cup chopped onion (125 mL)
1/2 cup olive oil (125 mL)
1/4 cup vinegar (60 mL)
1/2 tsp salt (2 mL)
1/4 tsp pepper (1 mL)
1/4 cup mayonnaise (60 mL)
3 tbsp sour cream (45 mL)
2 tsp vinegar (10 mL)
1 tsp mustard (5 mL)
1/4 tsp salt (1 mL)
4 hard boiled eggs
4 slices bacon, crisply fried and crumbled
6 large lettuce leaves
1/8 tsp paprika (0.5 mL)
In medium bowl, combine green beans, onion, olive oil, vinegar, salt and pepper; toss lightly. Cover and refrigerate overnight. In small bowl combine mayonnaise, sour cream, vinegar, mustard and salt. Stir in chopped, boiled eggs.
Just before serving, drain green beans and toss with bacon in medium bowl. In a 9 x 13-inch (2 L) glass baking dish, place lettuce leaves to line the bottom of the dish. Spread green beans over top and then add egg mixture; spread evenly. Sprinkle with paprika.
Helpful Hints: This salad may also be assembled as individual servings on pretty salad plates as an appetizer before a meal. I estimated how much olive oil, etc. would cling to the green beans (after draining) for the nutritional analysis.
Yield: 8 servings
1 serving
168.6 calories
7.4 g protein
13.1 g fat
4.3 g carbs
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