GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

Courtesy of Cooking Light, Easy Summer Reipes, 2007

2 pounds green beans (I used frozen, cut)
2 bacon slices
1/4 cup minced shallots (I used sweet onion)
3 TBSP coarsely chopped almonds
2 TBSP brown sugar
1/4 cup white balsamic vinegar


1. Cook green beans in boiling water 2 minutes. Drain and rinse under cold water. Drain well, set aside.
2. Cook bacon in small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add minced shallots to drippings in shillet; saute 1 minute. Add chopped almonds; saute 1 minute. Remove and cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
3. Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

Calories: 75 (31% from fat); Fat: 2.6 g (sat 0.5 g, mono 1.4g, poly 0.5g); Protein: 3.4 g; Carb: 11.8 g; Chol: 0 mg; Iron: 1.4 mg; Sodium: 50 mg; Calc: 54 mg