Green Beans with Lemon Vinaigrette
This recipe is heart-healthy and rich in vitamin C - a powerful antioxidant. Enjoy as a summer side!
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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 2 teaspoons parsley, fresh (or 1/2 teaspoon dried)
- 2 tablespoons lemon juice
- 1 tablespoon plain low fat yogurt
- 2 teaspoons chopped chives (or scallions)
- 2 1/2 tablespoons olive oil
- 1 pound fresh green beans, trimmed
Directions
- Combine parsley, juice, yogurt, chives, and oil into a jar. Put lid on and shake vigorously. Chill in a refrigerator.
- Boil water in a pot. Put green beans in pot for 4 minutes.
- Remove and place in cold water immediately. Move to a separate bowl.
- Toss green beans with jar of yogurt mixture.
- Serve and enjoy!
Recipe Tips
You can use frozen green beans in place of fresh in this recipe.
Nutrition Facts
Green Beans with Lemon Vinaigrette
Amount Per Serving (1/2 cup eachg)
Calories 77
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 7mg
0%
Potassium 173mg
5%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 2g
4%
Vitamin A
11%
Vitamin C
18%
Vitamin D0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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