Green Bean Salad with Garlicky-Yogurt Dressing
Here is a perfect side dish to bring to a summer potluck or barbecue. Its bright colors and fresh flavors make this salad hard to resist!
|1⁄2||c||of Stonyfield Organic Whole Milk|
|6||oz||of Stonyfield Organic Low Fat Plain Yogurt|
|2||tbsp||red wine vinegar|
|1||lb||of green beans (trimmed and halved)|
|1||lb||of yellow wax beans (trimmed and halved)|
|1⁄2||c||roasted red peppers (chopped)|
|8||oz||small fresh mozzarella balls (ciliegine, drained and quartered)|
Place garlic cloves and milk in a small saucepan; bring to a simmer over low heat. Poach garlic for about 10 minutes or until softened. Carefully transfer hot garlic and milk mixture to a blender and pulse until well blended. Stir together garlic mixture with yogurt, vinegar, shallot, salt and pepper; set aside.
Bring a large pot of salted water to boil. Add the green and wax beans to the pot and cook for 4 minutes or until crisp-tender. Drain well and rinse with cold water; let cool to room temperature.
In a large bowl, combine beans with roasted red peppers, mozzarella and parsley. Drizzle with reserved dressing and toss to combine. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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