This recipe was delicious. It was light and flavorful. I added chicken to make it a great entree salad.
Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 74
- Calories from fat: 34%
- Fat: 2.8g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.6g
- Protein: 1.7g
- Carbohydrate: 11.4g
- Fiber: 3.5g
- Cholesterol: 7mg
- Iron: 0.7mg
- Sodium: 203mg
- Calcium: 47mg
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.
Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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