4 side servings
Note: French green beans are the slim variety usually found in cello packages. They can be enjoyed raw, as well, if you would rather not take the step to blanch them - but they won't be as green! 🙂
1/2 - 3/4 cup French green beans (about 12-15), blanched in salted water, chopped into 1" pieces
4 slices of bacon, chopped
1/3 cup raw almonds, roughly chopped
1 cup green leaf lettuce, washed, dried and torn
1 cup baby spinach, washed, dried
1/3 cup white wine vinegar
1 tsp fresh thyme, leaves only
1/4 cup extra virgin olive oil
salt and pepper
- Add beans and almonds to a salad bowl or another bowl for tossing. Top with lettuce and spinach.
- In a non-stick frying pan, cook the bacon over medium-high heat until starting to crisp. Add thyme leaves and vinegar and reduce heat to low. Whisk in olive oil slowly directly into the pan.
- Add warm dressing to salad bowl, toss gently and season with salt and pepper to taste. Serve immediately.
Like this recipe? Why not try one of these as well?
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