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
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.