Lemony Vinaigrette:
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice
2 tablespoons fat-free yogurt
1 tablespoon chives or green onion with green top, finely chopped
1/4 teaspoon each, salt and black pepper
1/2 cup canola oil or safflower oil
Steamed Green Beans
Large Bowl of Ice Water
2 lbs of Green Beans trimmed
1 Tbsp. salt
Directions
In a small bowl combine parsley, lemon juice, yogurt, and chives. Set the bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until the vinaigrette is blended. Chill.
While the Vinaigrette is chilling, Prepare your large bowl of ice water and bring a large pot of water to a rapid boil.
Add salt to the pot of water, then the green beans and cook until tender, 3 to 4 minutes.
Immediately remove the green beans to the large bowl of ice water to cool. Drain and set aside.
Toss the beans gently in the lemony vinaigrette just before serving.
