- 1 pack Blue Lake beans or haricots verts, trimmed
- 1 cup chopped bacon
- 3 tablespoons mayo
- 3 tablespoons yogurt
- 2 tablespoons grapefruit juice or juice of 1 grapefruit
- Fresh dill
- 1 bunch scallions, chopped
- 1 handful toasted walnuts, chopped
In a nonstick pan cook diced bacon till crispy, drain and set aside.
Chop green beans by hand. In a large bowl, whisk mayo, yogurt, grapefruit juice, dill and scallions. Toss sliced beans into dressing with walnuts and citrus segments and mix well. Serve with crispy bacon on top.