| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables | 4 | Servings | |
INGREDIENTS
| 2/3 | lb | Green beans |
| 16 | Cherry tomatos | |
| 1 1/3 | Garlic cloves | |
| 2/3 | T | Mustard, Dry |
| 1/3 | c | Yogurt, plain non-fat |
| 1 1/3 | T | Lemon juice, fresh |
| 2/3 | t | Sugar |
| 3/16 | t | White pepper |
| 3/16 | t | Salt |
INSTRUCTIONS
Have a bowl of ice water handy. Place the green beans in a vegetable steamer and place them in a deep pot with water in the bottom. Bring to a boil over high heat, covered, and steam the beans for 5 minutes. Remove the steamer from the pot and plunge the beans into the ice water to stop the cooking and set the colour. Place the green beans in a mixing bowl and combine with the cherry tomatos (washed and halved). Whisk the remaining ingredients together until smooth and well blended. Tos the dressing with the beans and tomatoes and serve immediately. NOTE: You can achieve an even more colourful look if you use half red and half yellow cherry tomatoes. You can make the salad up to six hours in advance and keep it refrigerated, tightly covered with plastic wrap. The beans can be steemed up to a day in advanced; however, do not add the cherry tomatoes or dress the salad longer than six hours before serving. Gazelle, p. 76. Posted to MM-Recipes Digest V4 #081 by David Tuttle <[email protected]> on Mar 21, 1997
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