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!
- 8 cloves of garlic
- 1/2 c of Stonyfield Organic Whole Milk
- 6 oz of Stonyfield Organic Low Fat Plain Yogurt
- 2 T red wine vinegar
- 1 shallot (minced)
- 1/4 t salt
- 1/8 t black pepper
- 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)
- 2 T chopped parsley
Calories: 150, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 4.5g, Cholesterol: 25mg, Sodium: 120mg, Total Carbohydrate: 12g, Dietary Fiber: 4g, Sugars: 4g, Protein: 8g, Vitamin A: 10%, Vitamin C: 60%, Calcium: 10%, Iron: 8%
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.