Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing Recipe
Becky Luigart-Stayner
Haricots verts are tender, young French green beans. If not labeled as such in your market, look for slim, petite green beans. Crème fraîche adds a nutty flavor and rich texture to the dressing; look for it near the gourmet cheeses in your supermarket. Substitute whole sour cream, if you prefer.

Yield:

6 servings (serving size: about 3/4 cup salad and 1/2 teaspoon nuts)

Recipe from

Cooking Light

Nutritional Information

Calories 74
Caloriesfromfat 34 %
Fat 2.8 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 1.7 g
Carbohydrate 11.4 g
Fiber 3.5 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 203 mg
Calcium 47 mg

Ingredients

1 pound haricots verts, trimmed
1/4 cup finely chopped fresh basil
2 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 tablespoons crème fraîche
1 tablespoon honey
1/2 teaspoon salt
1 pint grape or cherry tomatoes, halved
1 tablespoon pine nuts, toasted

Preparation

Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

Lorrie Hulston Corvin,

Cooking Light

June 2005
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