BEANS AND PEAS WITH BUTTERMILK RANCH (SUNDAY)
4 cups water
1 teaspoon coarse salt
1/2 pound thin green beans 1/2 pound sugar snap peas,
strings removed
1 cup fresh or frozen green
peas, thawed
1 small head Boston lettuce,
cored and leaves torn Dressing:
1/2 cup buttermilk
1/2 cup low-fat mayonnaise 1/2 cup snipped fresh chives,
plus 1 tablespoon minced 1 tablespoon minced fresh dill 3/4 teaspoon garlic powder 3/4 teaspoon onion powder Freshly ground pepper and coarse salt to taste
Bring water to a boil in medium saucepan on high; add salt. Fill a bowl with additional ice water. Add green beans to boiling water and cook 2 to 3 minutes or until crisp-tender and bright green. Using a slotted spoon, transfer beans to ice water bath to cool. Add snap peas and green peas to boiling water and cook 1 to 2 minutes. Drain well; transfer to ice bath to cool. Drain beans and peas well and pat dry with paper towels.
For the dressing: In a medium bowl, whisk together buttermilk, mayonnaise, minced chives, dill, garlic powder and onion powder. Season with salt and pepper.
In a large serving bowl, toss the beans and peas with the lettuce, snipped chives and half the dressing. Serve immediately, passing additional dressing at the table. (Adapted from “Just Cook it!” by Justin Chapple, Houghton Mifflin Harcourt.) Makes 4 servings. Per serving: 143 calories (percent calories from fat, 16), 6 grams protein, 25 grams carbohydrate, 5 grams fiber, 3 grams fat (0.2 gram saturated fat), 1 milligram cholesterol, 841 milligrams sodium.