Green Beans Salad with Bacon Buttermilk Dressing
Servings
4Serving size
about 1 cupThis recipe can be multiplied and keeps well, refrigerated, for 3-4 days.
Ingredients
| 1 slice raw Bacon |
| 1 medium Red onion (diced) |
| 1/4 cup Reduced fat buttermilk |
| 1/8 tsp. Salt |
| 4 cup Water |
| 16 ounces Green beans (stems trimmed) |
| 1 to taste Black pepper |
Instructions
Add the bacon and cover. Cook on one side for 5-7 minutes, then turn over and cook an additional 3-5 minutes.
Remove bacon and place directly into a mini-chopper or blender.
Add the onions to the pan with the bacon grease and cook for 7-10 minutes, stirring frequently, until the onions are lightly caramelized.
Add the onions to the mini-chopper and allow to cool at least ten minutes.
Add the buttermilk and salt and puree until smooth. Chill.
Place the water in a large skillet over high heat.
Add the green beans.
While the green beans are blanching, fill a medium sized mixing bowl with ice and water.
After 10-12 minutes, remove the green beans and plunge directly into the ice water.
When the green beans are chilled, remove and shake dry and place in a bowl.
Add the bacon dressing to the green beans, toss, and chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Bacon. Yum. This recipe is savory and sweet and salty and bacony all at once. The dressing, coupled with the crunch of the bright green beans, is almost perfect.
Interestingly, when I first created this recipe I thought that the bacon would be enough to give the dressing all the saltiness that it needed. It was, however, slightly bland and the touch of salt is just right.