Name: Creamy Green Bean Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

Directions

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.

Creamy Green Bean Salad

Salad:

Creamy Parmesan Dressing:

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