I made this fresh warm salad for dinner and it was a hit! Fresh green beans and red potatoes with a bit of crispy bacon and onions tossed in a sweet balsamic vinaigrette. As much as we enjoyed it warm, it was great the next day for lunch cold.
1/2 pound fresh green beans, trimmed
1 pound red potatoes
4 slices cooked bacon
1/4 cup red onions, diced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
juice from 1/2 a lemon
3 tablespoons parsley, chopped
2 tablespoons gluten free worcestershire sauce
salt and pepper, to taste
Slice up the potatoes into quarters and place into a large pot with water and a bit of salt. Bring the water to a steady boil and allow them to cook for 10-15 minutes until the potatoes are tender. Add the beans and allow them to cook for 5 minutes , enough to cook them but to keep them crisp. Drain them and place them into a large bowl. Add the bacon, onions and parsley.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon, worcestershire, salt and pepper. Mix it into the vegetables, coating all the potatoes and beans. Serve warm. Serves 4 as a main dish, 6-8 as a side. Enjoy!