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Ingredients:
1/4 cup plain Balkan-style yogurt -- (50 mL)
2 tbsp extra-virgin olive oil -- (25 mL)
1 tbsp fresh dill -- (15 mL) finely chopped
1 tbsp chives -- (15 mL) finely chopped
1 clove garlic -- minced
1 tsp lemon rind -- (5 mL) finely grated
1 tsp lemon juice -- (5 mL)
1/4 tsp ground cumin -- (2 mL)
1 pinch salt and pepper
1 Pound green beans -- (500 g)
How To Cook:
In large bowl, whisk 1/4 cup (50 mL) plain Balkan-style yogurt; 2 tbsp (25 mL) extra-virgin olive oil; 1 tbsp (15 mL) each finely chopped fresh dill and chives; 1 clove garlic, minced; 1 tsp (5 mL) finely grated lemon rind; 1 tsp (5 mL) lemon juice; 1/4 tsp (2 mL) ground cumin; and pinch each salt and pepper. Set aside. In large pot of boiling salted water, cover and cook 1 lb (500 g) green beans, trimmed, until tender-crisp, about 3 minutes. Drain; chill in cold water. Drain and pat dry. Toss with dressing.
Per Serving (excluding unknown items): 410 Calories; 30g Fat (60.6% calories from fat); 10g Protein; 33g Carbohydrate; 14g Dietary Fiber; 8mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
NOTES : 1 lb (500 g) green beans
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