8ouncesharicots vertsor regular green beans, trimmed
12cupsmixed greensI used oakleaf lettuce
2cucumberssliced
Grape tomatoes
4hardboiled eggs
4ouncesof feta cheeseor your choice, crumbled
Green Goddess Dressing
½cupGreek yogurtI used Chobani
¼cupfreshly squeezed lemon juice
¼cupsour cream
¼cupsnipped chives
¼cupchopped fresh basil
2garlic clovespeeled
2teaspoonchopped anchovyabout 2 fillets
½teaspoonkosher salt
Instructions
For the dressing: combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
Cook haricots verts in a sauce pan of boiling salted water until crisp-tender, about 3 minutes. Transfer to a bowl of ice water immediately to stop the cooking process. Drain them well and pat dry.
Arrange haricots verts, cucumbers, and tomatoes atop the greens. You can either grate the hardboiled eggs or simply slice. Sprinkle with cheese of choice and serve with cold dressing.