| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cubed cooked chicken |
| 1 |
cn |
(14 oz) artichoke hearts; drained, quartered |
| 2 |
c |
Broccoli florets; cooked, tender crisp |
| 4 |
|
Green onions; chopped |
|
|
Salt and fresh ground pepper to taste |
| 3/4 |
c |
Low-Fat plain yogurt |
| 1 |
ts |
Fresh dill; minced |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground pepper |
| 1 |
tb |
Safflower oil |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Tarragon or other herb-flavored vinegar |
| 1/2 |
c |
Cucumbers; seeded, chopped |
| 2 |
|
Green onions; minced |
INSTRUCTIONS
YOGURT DRESSING
1. In large bowl, combine chicken, artichokes, broccoli, onions, salt and
pepper to taste. Cover and refrigerate.
2. Yogurt Dressing: In bowl, combine yogurt, dill, sugar, salt, pepper,
oil, lemon juice, vinegar, cucumber and onions. Blend. Cover and
refrigerate.
3. Mix Salad with dressing just before serving.
215 calories per serving Posted to KitMailbox Digest by
JeannePie@aol.com on Jul 22, 1997
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