- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1-1/2 teaspoons sugar
- 1 medium carrot, cut into 1-1/2-inch julienne strips
- 1-1/2 cups frozen cut green beans
- 1/4 to 1/2 teaspoon salt
- Dash pepper
- 2 bacon strips, cooked and crumbled
- In a skillet, heat oil. Stir in vinegar and sugar. Add carrot strips; cook and stir for 2 minutes. Add beans; cook and stir 4-5 minutes longer or until vegetables are crisp-tender. Sprinkle with salt, pepper and bacon. Yield: 2 servings.
Originally published as Green Beans with Carrots in Country Woman September/October 2002, p39
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