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Salads


1 pound green beans, trimmed and cut into 1-inch pieces

1/2 cup low-fat buttermilk

1/3 cup low-fat mayonnaise

2 tablespoons cider vinegar

2 tablespoons snipped fresh chives

2 tablespoon chopped fresh parsley

2 green onions, washed, ends removed, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 ounce hearts of romaine lettuce, coarsely chopped

4 pints red and/or yellow cherry tomatoes, washed, each cut in half

2 red, orange and/or yellow peppers, cut into 1-inch pieces

2 avocados, peeled and cut into 1/2-inch chunks


Heat saucepan of water to boiling on high. Add green beans and cook 5 minutes until tender-crisp. Drain beans in colander and rinse under cold running water to stop cooking.

Meanwhile, in a medium bowl, whisk together buttermilk, mayonnaise, vinegar, chives, parsley, green onions, salt and pepper until blended; set dressing aside.

In 4-quart or larger cylindrical glass bowl or trifle dish, place half of lettuce, then half of tomatoes; top with all of green beans, all of peppers, remaining lettuce, then remaining tomatoes. Arrange avocados on top. Spoon dressing over avocados to cover completely. If not serving right away, cover bowl tightly with plastic wrap and refrigerate salad until ready to serve or up to 4 hours.


Unrated