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.
Serves 8