PREP: 45 minutes COOK: 6 minutes MAKES 6 servings
1 cup fresh green beans, trimmed and cut into 2-inch lengths
8 cups chopped iceberg lettuce (1 small head)
2 cups grape or cherry tomatoes, halved
2 cups seeded and chopped cucumber (1 small)
1 cup frozen whole kernel corn, thawed
3 hard-cooked eggs, chopped
1⁄2 cup sliced carrot
1⁄2 cup shredded cheddar cheese or 2 ounces cheddar-flavor soy cheese, shredded
1⁄4 cup finely chopped red onion
1⁄2 cup buttermilk
1⁄2 cup mayonnaise
2 tablespoons finely chopped green onion (1)
1 clove garlic, minced
1⁄8 teaspoon salt
1 In a covered small saucepan cook green beans in a small amount of boiling, lightly salted water for 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until cool; drain well. Transfer to an extra-large bowl.
2 Add lettuce, tomatoes, cucumber, corn, eggs, carrot, cheese, and red onion; toss to combine.
3 For dressing, in a small bowl whisk together buttermilk and mayonnaise. Stir in green onion, garlic, and salt. Drizzle dressing over salad; toss gently to combine.
PER SERVING: 277 cal., 21 g total fat (6 g sat. fat), 123 mg chol., 283 mg sodium, 15 g carb., 3 g fiber, 9 g pro.