There's only one thing that could make this fresh green bean and pepper salad with balsamic dressing better. That's right: bacon!
What You Need
Original recipe yields 8 servings
1 lb. fresh green beans, trimmed
1/4 cup water
1/2 cup halved yellow pepper strips
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
10 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
1/3 cup chopped red onions
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Let's Make It
Cook beans and water in large skillet on medium-high heat 4 min. or until beans are crisp-tender and water is absorbed, stirring occasionally.
Add peppers and dressing; cook and stir 2 min.
Stir in bacon and onions; cook 2 min. or until heated through, stirring occasionally.
Prepare as directed, using frozen green beans and covering the skillet while cooking the beans just until heated through. Drain beans if necessary, then return to skillet and continue as directed.
Prepare using red or orange pepper strips, and/or KRAFT House Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.