Prep time:
10 mins

Cooking time:
5 mins




  • 3 tbsp plain low-fat yogurt
  • 4 tsp lemon juice
  • 1 tbsp prepared horseradish
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • Freshly ground black pepper


  • 200g green beans, trimmed and cut in half crosswise
  • 200g celery, shredded and peeled
  • 100g fennel, shredded
  • 2 tbsp fresh chives, chopped
  • 25g California Raisins
  • 125g prepared salad mix
  • 1 small cooked beetroot sliced or diced


  1. For dressing, combine ingredients in small bowl or jar with tight fitting lid and whisk together or shake until well mixed. Set aside.
  2. Cook green beans in boiling water for 4 minutes or until crisp-tender; drain and rinse under cold water, and then drain well.
  3. Combine celery, fennel, chopped chives and raisins in large bowl. Either pour the dressing over all ingredients and toss to coat or serve the dressing separately according to your preference.
  4. Divide salad leaves evenly between 4 plates and arrange beans, beetroot and greens on top.