salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Green Beans Baconette

  • 2 pkgs. frozen green beans
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup Bernsteins' Italian Dressing

Cook green beans according to package directions. Drain and return to a hot skillet along with bacon and dressing. Place over high heat and stir until dressing sizzles and beans are thoroughly reheated. Remove to a serving dish and sprinkle with a little grated parmesan cheese. Excellent served with steak or chicken. Serves 6. Variation: substitute asparagus spears, squash, wax beans or lima beans for green beans. Try Bernsteins' Vinaigrette Dressing and Sauce in place of Italian.

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