Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb green beans trimmed
- 1 tbl red-wine vinegar
- 1 tsp Dijon-style mustard
- 1/2 tsp dried oregano crumbled
- 1/4 cup extra-virgin olive oil
- 1 sm yellow bell pepper cut into paper-thin strips
- 6 slc lean bacon cooked until crisp and drained
Directions
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the oregano and add the oil in a stream, whisking until the vinaigrette is
emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.
Serves 8 to 10.Category:Mozambican Recipes]]
Category:Mozambican Salads