WALNUT GREEN BEAN SALAD

EASY ENTERTAINING: Treat your guests to grilled grouper and serve it with this walnut green bean salad. Add white gazpacho on the side. In a blender, combine 2 medium peeled and seeded cucumbers cut into chunks, 1 cup unsalted chicken broth, 1 1/2 tablespoons white wine vinegar, 1/8 teaspoon coarse salt, 1 (16-ounce) container low-fat sour cream and 1 crushed garlic clove. Pulse 3 or 4 times, or until cucumber is coarsely chopped. Chill 3 hours or more. Ladle soup into bowls and top with chopped green onions. Serve cold with wholegrain rolls. For dessert, top ice cream with fresh strawberries and drizzle with chocolate sauce.

Ingredients

2 tablespoons walnut or canola oil

4 1/2 teaspoons unseasoned rice vinegar 1 tablespoon water

1 tablespoon honey

1/2 teaspoon coarse salt, divided

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground pepper

1 cup bulgur

1 cup boiling water

1 (12-ounce) package trimmed green beans, cut diagonally

1/3 cup toasted walnut pieces

2 cups grape tomatoes

1/3 cup chopped fresh parsley

1/2 cup vertically sliced red onion

Servings: makes 8 servings

Preparation time: 15 minutes

Cooking time: 5 minutes, plus bulgur

In a small bowl, combine oil, vinegar, water, honey, 1/4 teaspoon salt, mustard and pepper. Whisk together until smooth; set aside. In a large bowl, combine bulgur and boiling water; cover and let stand 30 minutes. Drain. Stir in remaining salt and set aside. Steam green beans, covered, for 5 minutes or until tender. Plunge into ice water; drain. Place beans in large bowl; add bulgur, walnuts, tomatoes, parsley, onion and oil mixture. Toss gently to combine. Serve at room temperature or chilled.

Per serving: 159 calories, 4 grams protein, 7 grams fat (37 percent calories from fat), 0.7 gram saturated fat, 23 grams carbohydrate, no cholesterol, 140 milligrams sodium, 6 grams fiber.

Carb count: 1.5.