16 oz (1 can) kidney beans - rinsed
16 oz (1 can) pinto beans - rinsed
1 Celery stalk - diced
1 teaspoon dill pickled - grated
2 teaspoons onion - grated
1 egg white - hard cooked - chopped fine
Romaine lettuce leaves
1/4 cup Anchovy Yogurt Dressing

Mix first 5 ingredients together lightly.
Arrange on lettuce leaves and top with
a spoonful of dressing.
4 servings.

Exchanges:
1 starch/bread
1/2 fat

Anchovy Yogurt Dressing
1/2 c plain low-fat yogurt
1 tb salflower; or
1 tb corn oil
2 tb white vinegar
1 pn salt
1/8 ts white pepper
1 cl garlic; minced
2 tb fresh parsley; chopped
1 tb anchovy paste
1 ds red(cayenne)pepper
Excellent dressing for vegetables, pasta, fish, or salads.
Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about 3/4 cup.
Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO:
0g; SOD: 38mg; FAT: 2g; 12 servings (1-tb each)

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