Tuesday, August 30, 2011


2 cans (16-oz each)whole green beans, drained
1/2 cup chopped red onion
1/3 cup canola oil
1/4 cup vinegar
1/2 tsp salt
1/4 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 tsp yellow mustard
2 tsp vinegar
1/4 tsp salt
4 slices bacon, crisply fried and crumbled
Crisp salad greens

Combine the beans, onion, canola oil, 1/4 cup vinegar, 1/2 teaspoon salt, and the pepper together. Toss lightly, cover, and chill.

Mix the eggs, mayonnaise, mustard, 2 teaspoons vinegar, and 1/4 teaspoon salt.

Just before serving, drain the bean mixture and toss with the bacon. Serve on a crisp bed of the salad greens. Top bean mixture with the egg mixture and sprinkle with paprika.

Yield: 6 servings.

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