| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Pasta, Poultry, Salads |
6 |
Servings |
INGREDIENTS
| 9 |
oz |
Pkg Frozen French Cut Green Beans — thawed |
| 3 |
c |
Chicken Breast — cooked & |
|
|
Shredded |
| 3 |
c |
Fusilli Pasta — cooked w/o |
|
|
Salt or f |
| 1 |
c |
Fresh Blueberries |
| 3/4 |
c |
Celery — thinly sliced |
| 1/4 |
c |
Green Onion — thinly |
|
|
Sliced |
| 2 |
tb |
Fresh Oregano — finely |
|
|
Chopped |
| 1/2 |
c |
Plain Low-Fat Yogurt — |
|
|
(plus 2 Tbsp.) |
| 1/4 |
c |
Mayonnaise — (plus 1 Tbsp |
| 3 |
tb |
Blueberry Vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper — coarsely |
|
|
Ground |
|
|
Lettuce Leaves — |
|
|
(optional) |
INSTRUCTIONS
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine yogurt
and next 4 ingredients in a bowl; stir well. Pour over chicken mixture,
toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving
plate.
Yield: 6 servings
Recipe By : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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