Warm Bean Salad With Balsamic Bacon Vinaigrette Recipes

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GREEN BEANS WITH WARM BACON VINAIGRETTE



Green Beans with Warm Bacon Vinaigrette image

Grill the green beans for this side dish with a bacon-mustard dressing.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 6

1 1/4 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, chopped
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar

Steps:

  • Prepare an outdoor grill for medium-high heat.
  • Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
  • Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
  • While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
  • Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE



Green Beans With Bacon-Balsamic Vinaigrette image

These beans are delicious and perfect for a special dinner party or everyday meal. I often substitute 2 cans green beans (cooked) for the fresh.

Provided by Chris from Kansas

Categories     Pork

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs green beans
2 slices bacon
1/2 cup chopped green onion
3 tablespoons sliced almonds
2 tablespoons brown sugar
1/4 cup balsamic vinegar

Steps:

  • Cook beans in boiling water for 2 minutes.
  • Drain; rinse under cold water.
  • Drain well; set aside.
  • Cook bacon over medium-high heat until crisp.
  • Remove bacon, crumble.
  • Set aside.
  • Add green onions to bacon fat in skillet; saute 1 minute.
  • Remove skillet from heat; let cool slightly.
  • Add sugar and vinegar to skillet; stir until sugar dissolves.
  • Stir in crumbled bacon.
  • Pour vinaigrette over beans, tossing gently to coat.
  • Sprinkle with almonds.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE



Potato and Green Bean Salad With Balsamic Vinaigrette image

This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small red potatoes (cooked until tender)
1 lb small green beans, rinsed and stems trimmed (cooked until firm-tender)
1 medium sweet onion, coarsly chopped
1/4 cup fresh basil leaf
1/4 cup balsamic vinegar
2 cloves chopped garlic
2 tablespoons fresh lemon juice
1 dash Worcestershire sauce
1/2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • In a large bowl, combine the potatoes, green beans, onion and basil.
  • Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
  • Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
  • Season with salt and pepper to taste.
  • Serve chilled or room temperature.

Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3

BACON AND BALSAMIC VINAIGRETTE



Bacon and Balsamic Vinaigrette image

This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!

Provided by Cookin-jo

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 slices bacon
1/2 cup red onion, diced
1 tablespoon brown sugar
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
2 -4 tablespoons olive oil
salt and pepper

Steps:

  • Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
  • Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
  • Gently saute the onion until just soft, making sure not to brown.
  • Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
  • Add the olive oil, as much as to your taste and the salt and pepper to taste.
  • Cool, but do not refrigerate. Dress your salad just before serving.
  • Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.

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