Bean Sprout Salad
|Bean sprouts||2 Cup (32 tbs) (Fresh)|
|Canned no salt added green beans||2 Cup (32 tbs), drained|
|Chopped parsley||1 Cup (16 tbs)|
|Dill seed||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Plain non-fat yogurt||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Lemon wedges||6 (Garnish)|
In a large bowl, combine bean sprouts, green beans and parsley.
Toss to mix thoroughly.
Sprinkle dill seed on mixture.
In a small bowl, combine remaining ingredients.
Stir to mix well.
Pour over bean sprout mixture.
Garnish with lemon wedges.