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Velvety creme fraiche adds a delicate tang to the dressing in this delicious salad recipe. Prepare in less than 30 minutes from start to finish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For dressing, on a cutting board finely chop garlic. Sprinkle with a pinch of salt and rub with side of a knife to form a paste. Transfer paste to a small glass bowl. Mix in 1/2 teaspoon salt and the lemon juice; let stand for 10 minutes. Whisk in crème fraîche and whipping cream. Season to taste with salt and freshly ground black pepper.

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  • Place green beans in a large pan of rapidly boiling, lightly salted water. Cook, uncovered, for 5 to 7 minutes or until just tender. Drain beans and place in bowl of lightly salted ice water to chill quickly. Let sit for 3 to 5 minutes or until cold; drain.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Arrange lettuce, green beans, and cucumbers on a platter. Season with salt and black pepper. Lightly toss with dressing and chives. Pass additional dressing.

*Tip:

If cucumber peel is waxed or thick, peel before slicing.

Nutrition Facts

163 calories; 13 g total fat; 8 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 47 mg cholesterol; 336 mg sodium. 464 mg potassium; 10 g carbohydrates; 3 g fiber; 3 g sugar; 3 g protein; 3936 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

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