Pennsylvania Dutch Green Bean Salad Recipe
Ingredients
| Bacon strip | 3 | |
| Onion | 1 Small, sliced | |
| Cornstarch | 2 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Salt | To Taste | |
| Green beans | 1 Can (10 oz), cut (No. 303) | |
| Brown sugar | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Hard-cooked eggs | 1 |
Nutrition Facts
Serving size
Calories 111 Calories from Fat 34
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 62.6 mg20.9%
Sodium 218 mg9.1%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3 g12.2%
Sugars 6.2 g
Protein 4 g8.7%
Vitamin A 1.7% Vitamin C 3.8%
Calcium 1.5% Iron 1.4%
*Based on a 2000 Calorie diet
Directions
1. Fry bacon in skillet until crisp; drain and crumble.
2. Drain the dripping and reserve.
MAKING
3. In the same pan, put in 1 tablespoon bacon drippings and brown onion lightly.
4. Pour in the cornstarch, mustard and salt.
5. Drain beans and set aside 1/2 cup liquid. Stir the reserved liquid into skillet. Cook while stirring, until the mixture boils.
6. Pour in the brown sugar and vinegar; add beans, heating thoroughly. Turn into serving dish; garnish with sliced egg.
SERVING
7. Sprinkle bacon on top and serve
Chef
