*  Exported from  MasterCook  *

                Green Bean, Yellow Pepper, And Bacon Salad

Recipe By     : Gourmet Magazine, July 1990
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Green beans -- trimmed
   1      tb            Red-wine vinegar
   1      ts            Dijon-style mustard
     1/2  ts            Dried oregano -- crumbled
     1/4  c             Extra-virgin olive oil
   1      sm            Yellow bell pepper -- cut into
                        - paper-thin strips
   6      sl            Lean bacon -- cooked until
                        - crisp and drained

In a kettle of boiling water cook the beans for 2 to 4 minutes, or
until they are crisp-tender, drain them, and refresh them in a bowl
of ice and cold water. In a large bowl whisk together the vinegar,
mustard, and oregano and add the oil in a stream, whisking until the
vinaigrette is emulsified. To the vinaigrette add the beans, drained
well, yellow pepper, and bacon, crumbled, toss the salad, and season
it with salt and black pepper. The salad may be made 8 hours in
advance.

Yield: 8 Servings

MC formatted by Barb at Possum Kingdom


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