| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Beans/peas/, Eat-lf mail, Fatfree | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh Green Beans, Stem Ends |
| Removed | ||
| 1 | Scallions | |
| 3 | Cloves Garlic | |
| Juice Of 1 Lemon | ||
| 1 | t | Salt |
| 1/2 | t | Freshly Ground Black Pepper |
| 3/4 | c | Nonfat Plain Yogurt |
INSTRUCTIONS
This recipe was created by Mary Sue Milliken and Susan Feniger Serves 4 - 6 In plenty of rapidly boiling salted water, cook the beans until tender but just a little crunchy. Drain and plunge into ice water to chill. Drain well, wrap in a towel, and refrigerate. Clean scallions; remove and discard ends and dark tops. Slice as thinly as possible and place in blender. Chop garlic roughly and add to scallions. Add lemon juice, salt, pepper and yogurt and puree at high speed 4 - 6 min until very smooth. Chill thoroughly. Remove beans from refrigerator and slice at an angle. Place on lettuce-lined plates and top with a dollop of dressing on each. Serve immediately. Serving Size: 1 C According to book: Cal 57, Fat 0.3g, Sod 436.9mg Entered into MasterCook by Reggie Dwork <reggie@reggie.com> Recipe by: Eat More, Weigh Less, Dean Ornish, M.D. Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 26, 1999, converted by MM_Buster v2.0l.
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