Garden Vegetable Salad - cooking recipe

Ingredients

1 1/2 c. cooked sliced carrots
1 1/2 c. cooked whole or cut green beans
1 1/2 c. cooked green peas
1 c. sliced celery
1 small onion, chopped
1 1/2 c. Spanish stuffed green olives
1/3 c. plain yogurt
2 Tbsp. chili sauce
1/2 tsp. lemon juice
1/4 tsp. salt
Boston lettuce

Preparation

Chill vegetables and olives in large bowl.
Combine yogurt, chili sauce, lemon juice and salt.
Just before serving, toss yogurt dressing with vegetables.
Line serving bowl with lettuce leaves and spoon salad into center.
Yields 6 servings, 83 calories each.