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  • 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.