Green Bean And Onion Salad
|Small onions||1 Pound (Boiling Variety Onion)|
|Fresh green beans||1 1⁄2 Pound|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Mock creme fraiche||1⁄2 Cup (8 tbs)|
|Low-fat cottage cheese||1⁄4 Cup (4 tbs)|
|Snipped fresh chives||2 Tablespoon|
|Snipped thyme leaves/0.5 teaspoon dried thyme leaves||1 Teaspoon (Fresh)|
|Snipped marjoram leaves/0.5 teaspoon dried marjoram leaves||1 Teaspoon, snipped (Fresh)|
|Freshly ground pepper||To Taste|
|Lemon||1⁄2 , juiced|
Simmer onions and beans in 1 inch of stock in a covered saucepan until tender (15 to 18 minutes).
Drain; refrigerate covered until chilled (about 2 hours).
Mix remaining ingredients except salt, pepper, and lemon juice; refrigerate covered until chilled.
Arrange vegetables on a platter; sprinkle lightly with salt and pepper.
Squeeze lemon juice over.
Spoon sauce over or pass sauce separately.