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Salad: Creamy Green Bean Salad - e-w

Source of Recipe

Cooking For 2 � J. Galanis; Murray, UT
Creamy Green Bean Salad - e-w
Serves: 2

1 c. fresh green beans, cut into 2-in. pieces
1/2 medium cucumber, cut into strips
1/3 c. julienned sweet red pepper
1/4 c. sliced onion

Dressing:
2 T. cream cheese softened
1 T. 2% milk
1 T. tarragon vinegar
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper

Place green beans in a saucepan and cover with water. Bring to a boil, cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water. In a bowl combine the beans, cucumber, red pepper and onion.

In a small whisk the cream cheese and milk until fluffy. Beat in remaining ingredients. Pour over bean mixture and toss to coat. Cover and refrigerate until chilled.

One 1-cup serving equals: 111 calories�5 gm fat (3 gm saturated)�17 mg cholesterol�346 mg sodium�14 gm carbohydrate�3 gm fiber�4 gm protein ++++ Exchanges: 2 vegetable�1/2 reduced-milk�1/2 fat ++++ WWP: 2