| 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
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