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 Cooking Light

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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

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