Servings: 4 Yield: 5 cups veggies plus about 2/3 cup miso-ranch dip Active Time 20 mins Total Time 20 mins
1. For the dip, whisk together 1 Tbs. buttermilk and 1 Tbs. miso paste until smooth. Stir in 1/3 cup mayonnaise, 1/4 cup sour cream, 2 Tbs. chopped fresh chives, 1/4 tsp. garlic powder, and salt and freshly ground pepper to taste. Refrigerate until serving. Bring a medium pot of water to a boil. Add 20 green beans (about 4 oz.) and cook for 4 minutes. Drain and rinse with cold water. Dry and add to a platter with 2 large carrots, cut into sticks; 2 mini cucumbers, cut into wedges; 1/2 yellow sweet pepper, cut into strips; and a 1/2 cup cherry tomatoes, halved. Serve with the miso-ranch dip.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 208, Fat, total (g): 17, chol. (mg): 15, sat. fat (g): 3, carb. (g): 14, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 8, Trans fatty acid (g): , fiber (g): 3, sugar (g): 7, pro. (g): 3, vit. A (IU): 7434, vit. C (mg): 55, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 35, Cobalamin (Vit. B12) (µg): , sodium (mg): 323, Potassium (mg): 429, calcium (mg): 61, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.