12 oz. green beans
4 slices bacon
1/4 c. walnuts, coarsely chopped
1/3 c. bottled red wine vinaigrette or Italian dressing

Trim beans and cut into 2 inch lengths. Cook beans in 2 inch boiling water until al dente. Drain and rinse under running cold water until cool. Drain well and place in serving bowl. Cook bacon and walnuts in medium skillet until bacon is crisp. Drain and discard bacon drippings. Add dressing to skillet and cook until heated through, about 2 minutes. Pour dressing over beans and top with crumbled bacon. Serves 4.