This delightful 1905 Columbia House Green Bean Salad combines crisp, tender green beans with savory bacon, onions, and a zesty vinaigrette. The flavor balance of smokiness from the bacon, tang from the vinaigrette, and freshness from the beans makes this side dish an unforgettable part of any meal.
Recipe Tips and Tricks
- Bacon Crispiness: For perfectly crisp bacon, cook it in the oven on a baking sheet at 400°F for 15-20 minutes, flipping halfway through.
- Green Bean Texture: Blanch the green beans for 2-3 minutes to preserve their vibrant color and tender-crisp texture. Avoid overcooking.
- Vinaigrette Balance: Adjust the sweetness or tang of the vinaigrette by adding a touch more sugar or vinegar to suit your taste.
Why You’ll Love This Recipe
This 1905 Columbia House Green Bean Salad with Bacon is a perfect blend of fresh, crisp vegetables and rich flavors. The savory bacon brings a satisfying depth, while the tangy vinaigrette adds a burst of brightness. Ideal for picnics, holiday meals, or as a comforting side dish, it’s sure to impress.
1905 Columbia House Green Bean Salad with Bacon
A tangy and smoky 1905 Columbia House Green Bean Salad with bacon, perfect for any meal or special occasion.
Ingredients
- 1 lb fresh green beans, trimmed
- 6 strips of thick-cut bacon, chopped
- 1 small red onion, thinly sliced
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove and drain on paper towels. Set aside.
- Prepare the Green Beans: Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
- Make the Vinaigrette: In a small bowl, whisk together Dijon mustard, apple cider vinegar, sugar, olive oil, salt, and pepper until smooth and emulsified.
- Assemble the Salad: In a large bowl, combine the green beans, crispy bacon, and red onion. Drizzle the vinaigrette over the salad and toss until everything is well-coated.
- Serve: Serve immediately as a side dish or chill it in the fridge for an hour before serving for the flavors to meld.
Notes
- Green Bean Texture: For perfectly cooked green beans, don't overcook during blanching. The beans should retain their crispness while being tender.
- Make-Ahead: You can prepare the bacon and vinaigrette in advance, but it’s best to assemble the salad fresh before serving to maintain the crispness of the bacon and green beans.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 174Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 12mgSodium 324mgCarbohydrates 9gFiber 2gSugar 5gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Green Beans: Fresh green beans are essential to keep the salad vibrant and crisp. Be sure to blanch them for the right texture.
- Bacon: Opt for thick-cut bacon to achieve a satisfying, crispy texture. Bacon bits or pre-cooked bacon won’t give the same smoky flavor.
- Vinaigrette: A combination of vinegar, sugar, and Dijon mustard creates a balanced, slightly tangy dressing. You can use apple cider vinegar for a milder flavor or red wine vinegar for extra punch.
Variations and Substitutions
- For a vegetarian version: Omit the bacon and use smoked paprika to introduce a smoky flavor without meat.
- For added crunch: Add toasted almonds or pine nuts for an extra layer of texture.
- For a dairy-free version: Omit any cheese, or substitute with a dairy-free alternative.
Storage Options
- Leftovers: Store the salad in an airtight container in the refrigerator for up to 2 days. The bacon may lose its crispiness, but the flavors will continue to meld together beautifully.
- Dressing: If you have leftover vinaigrette, keep it in a separate jar or container for up to 1 week in the fridge.
- Green Beans: Cooked green beans will last up to 3 days in the fridge, but it’s best to enjoy the salad fresh.
Dish Gallery
Please share this 1905 Columbia House Green Bean Salad with Bacon with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, 1905 Caesar Salad with Anchovy Dressing