Directions:
- To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
- In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
- In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.44 Kcal (521 kJ) | ||
| Calories from fat | 45.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 8% | |
|---|---|---|---|
| Cholesterol | 23.12mg | 8% | |
| Sodium | 416.14mg | 17% | |
| Potassium | 345.6mg | 7% | |
| Total Carbs | 7.04g | 2% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 12.22g | 24% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 18.1mg | 101% | |
| Calcium | 121.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 66.73 Kcal (279 kJ) | ||
| Calories from fat | 24.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 8% | |
|---|---|---|---|
| Cholesterol | 12.4mg | 8% | |
| Sodium | 223.14mg | 17% | |
| Potassium | 185.32mg | 7% | |
| Total Carbs | 3.78g | 2% | |
| Sugars | 2.29g | 17% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 6.55g | 24% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 9.7mg | 101% | |
| Calcium | 65.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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