| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chicken, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Green beans, trimmed; in half crosswise |
| 1/2 | c | Snipped or chopped fresh dill |
| 1/3 | c | Bottled fat-free ranch dressing |
| 2 | tb | Prepared white horseradish |
| 4 | Grilled chicken-breast halves; in 1/2" strips | |
| 1/2 | c | Sliced red radishes |
| 1/2 | c | Thinly sliced red onion |
INSTRUCTIONS
DILL DRESSING 1. Gently boil green beans in water to cover 7 to 8 minutes until just tender. Drain and cool under cold running water. 2. While beans are cooking, mix Dill Dressing ingredients in a serving bowl until blended. Stir in chicken, radishes, onion and cooled beans. Posted to Digest eat-lf.v096.n133 Date: Sun, 25 Aug 1996 10:49:22 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> NOTES : * Serves 4. Per serving: 200 cal, 29 g pro, 15 g car, 2 g fat, 66 mg chol, 294 mg sod. Exchanges: 1/4 starch/bread, 2 egetables, 3 lean meat MC formatting by bobbi744@sojourn.com
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