| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Worcestershire sauce
- 2 ribs celery, thinly sliced
- 2 cloves garlic, minced
- Kosher salt
- 1 pound green beans, trimmed
- 1 large head romaine lettuce, roughly chopped
- 1/2 cup sliced almonds, toasted
- 1/2 cup crispy fried onions (more if desired!)
- 1/2 cup low-fat yogurt
- 1/3 cup grated Parmesan
- 1/4 cup mayonnaise
- 2 tablespoons sherry vinegar
- Kosher salt and freshly cracked black pepper
Instructions
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 309 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 21 mg |
| Sodium | 867 mg |
Reviews
I loved this! I love a bit of “crunchy” bite in a salad and the green beans do that. I disagree w/ people about the dressing… This is not meant to be a vinaigrette… more like a creamy Italian dressing. ~I thought if you blended in a tiny bit of softened cream cheese (to thicken), it would great a great sauce for a crudite platter w/ crunchy vegetables; like w/ green beans! *Also, I made a healthier version using grass-fed (cow) yogurt, Avocado Mayo (no seed oils).. and if you like to cook, make homemade crispy shallots (using a healthy fats/oils like grass feed ghee and avocado oil, etc).
Delicious! Read the comments about the dressing being too heavy and decided to use another recipe for Creamy Parmesan Salad Dressing that didn’t have the yogurt in it, which makes the dressing too heavy. https://www.aforkstale.com/creamy-parmesan-salad-dressing/
Yes I made it and it was a disappointment. The dressing was too thick and not very good. I won’t be making this again.
This was fantastic. Everyone loved it. Such a refreshing side dish for the heavy Thanksgiving meal.
Even the next day the romaine lettuce I used was still good. Liked the celery in this.
The dressing was a bit thick, I used tongs to mix it all together and it coated everything nicely. I will make this Thanksgiving or not. Yummy! Thanks Katie!
Even the next day the romaine lettuce I used was still good. Liked the celery in this.
The dressing was a bit thick, I used tongs to mix it all together and it coated everything nicely. I will make this Thanksgiving or not. Yummy! Thanks Katie!
I must be off the mark because so many people rated it so highly, but I won’t be making it again. The dressing was way to thick and heavy. I added another bit of mayonnaise, couple teaspoons of oil and finally tried to thin it with some milk. That helped, but it was still very heavy. All the pieces separately looked good but when all put together it didn’t look refreshing at all. Too bad, because the green beans I bought were so fresh and beautiful. Should have just cooked them by themselves.
Great substitute for the heavy green bean casserole. This was light with crunchy green beans. I did add a little more Mayo so it would be a little more creamy.
Fantastic. I admit, I added more parm and fried prosciutto and it was a hit.
We had this on the Saturday before thanksgiving and it was a hit though while I was making the sauce my 10 year old son handed me the sherry wine and not the sherry wine vinegar so then we had to add a different type of vinegar but it was still great
Made this recipe today to see if I wanted to make it at Thanksgiving. This is really good. You do have to serve it right away and I don’t know about the leftovers because we ate the whole thing!!!
YUMMY!