Recipe: Green Bean Salad with Buttermilk Herb Dressing

Green Bean Salad With Buttermilk Herb Dressing

This delicious dressing is also good on a tossed lettuce or spinach salad.

1 lb green beans
1 head Boston lettuce
1 sweet red pepper (optional)

BUTTERMILK HERB DRESSING:
1 cup buttermilk
1/4 cup vegetable oil
1 tbsp. white wine vinegar
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh dill or 1/2 tsp. dried dillweed
1 tsp. Dijon mustard
1/2 tsp. salt
1 small clove garlic, minced

Wash and trim green beans. In large saucepan of boiling water, cook beans for 2 to 3 minutes or until barely tender. Drain and plunge into cold water; drain and dry.

Wrap in paper towels and refrigerate until needed.

Wash lettuce leaves; dry and refrigerate until needed. Seed red pepper, if using; cut into paper thin strips or chop coarsely.

Buttermilk Herb Dressing: In food processor, bowl or jar with lid, combine all ingredients; mix well. Refrigerate until needed.

Just before serving, line salad bowl or plate with lettuce. Arrnge green beans and red pepper on top and drizzle dressing over. Pass remaining dressing separately.

Makes a 4 to 6 servings