- 1 cup plain nonfat yogurt
- 1 cup fat-free bottled Italian dressing
- 4 garlic cloves, chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcesteshire sauce
- 1 pound green beans, trimmed, halved
- 2 heads romaine lettuce, torn into bite size pieces
- 2 small heads radicchio, thinly sliced
- 8 tablespoons grated Parmesan cheese
- Combine first 5 ingredients in small bowl; whisk to blend. Season with pepper.
- Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse with cold water; drain again. Combine beans, romaine, radicchio and 4 tablespoons cheese in large bowl. Add dressing and toss to coat. Sprinkle with 4 tablespoons cheese.