This low-calorie, gluten-free salad is the perfect flavorful side for your Thanksgiving table. This salad can be prepped in advance, giving you more time to enjoy the holiday.
Ingredients
1 1/2 pounds green beans, ends snipped
3 slices thick-cut bacon, small dice
2 cloves garlic, minced
2 tablespoons shallot, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 cup chopped basil
2 tablespoons roasted pumpkin seeds
2 tablespoons shaved parmesan cheese
1/2 teaspoon salt
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay green beans onto a baking sheet and coat with olive oil. Roast green beans for about 30 minutes, until they become soft and charred in some spots, but not burnt.
While green beans are cooking, set a saute pan on a stovetop burner and turn heat onto medium. Add bacon and render until bacon is 80% crispy. Add the shallots and garlic and cook until the garlic becomes golden brown. Spoon this mixture into a medium-size mixing bowl.
Add green beans to the mixing bowl when they come out of the oven, along with the vinegar. Mix well. Top with pumpkin seeds and parmesan cheese. Yum!
Nutrition facts:
servings: 4 serving size: 4 ounces
calories: 170, fat: 10g (saturated fat: 3g), cholesterol: 8mg, sodium: .04g, protein: 7g, carbohydrates: 10g, sugar: 1g, fiber: 3g
Roasted Green Bean & Bacon Salad
Ingredients
- 1 1/2 lb fresh green beans ends snipped
- 3 slices thick-cut bacon diced
- 2 cloves garlic minced
- 2 tbsp shallot minced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 cup fresh basil chopped
- 2 tbsp roasted pumpkin seeds
- 2 tbsp shaved parmesan cheese
- 1/2 tsp salt
Instructions
-
Preheat oven to 400 degrees.
-
Line a baking sheet with aluminum foil. Lay green beans onto a baking sheet and coat with olive oil. Roast green beans for about 30 minutes, until they become soft and charred in some spots, but not burnt.
-
While green beans are cooking, set a saute pan on a stovetop burner and turn heat onto medium. Add bacon and render until bacon is 80% crispy. Add the shallots and garlic and cook until the garlic becomes golden brown. Spoon this mixture into a medium-size mixing bowl.
-
Add green beans to the mixing bowl when they come out of the oven, along with the vinegar. Mix well. Top with pumpkin seeds and parmesan cheese. Yum!
Notes
servings: 4
Katie Cellucci
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