New Potato Salad

3/4 pound fresh green beans, cut into 1 inch pieces*
1/2 cup water
3/4 pound tiny whole new potatoes, quartered
3 tablespoons reduced calorie mayonnaise or salad dressing
3 tablespoons plain low fat yogurt
2 tablespoons skim milk
1/2 teaspoon onion salt
1/4 teaspoon dried dillweed
1 small tomato, coarsely chopped

In a 2 quart casserole combine beans and the water. Cook, covered, on 100% power (high) for 5 minutes.
Add potatoes. Cook, covered, on high for 8 to 10 minutes (10 to 12 minutes in low wattage ovens) or till beans and potatoes are tender, stirring once.
Drain in a colander; set aside.
In the same casserole stir together mayonnaise or salad dressing, yogurt, milk, onion salt, and dillweed. Stir in beans and potatoes. Cover and chill for 4 hours or till thorooughly chilled. Stir in chopped tomato.
Makes 6 servings



CHICKEN SALAD

3 C. chicken (3 chicken breasts)
2 tsp. onion, chopped fine
1 c. celery
2/3 c. walnuts
1/4 c. green pepper
2 c. white seedless grapes

Dressing:
1/4 c. half and half cream
2 T. vinegar (white)
1 tap. salt
2/3 c. Miracle Whip
1/8 tsp. pepper

Garnish with olives or parsley. Sprinkle top with paprika. Can be served in a hollowed out cantaloupe half.

Thanks MOM!!!!!

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