Green Goddess Salad
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.
Serving: 4g | Calories: 263kcal | Fat: 14.6g