| 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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