• 2 lbs green beans
  • 1/2 lb bacon, cooked crisp & crumble
  • Fontinella Cheese
  • Any bottled Honey Mustard salad dressing


Trim green beans. Cook in boiling, salted water until tender crisp. Drain and submerge in ice cold water. Drain again.
Put beans, bacon, and lots of shaved fontinella cheese into bowl. Top with enough dressing to coat. Chill

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Submitted 9/30/05.
Source: self
Submitted By: Char Olsen
Green Bean & Bacon Salad