- 3/4 lb fresh green beans; cut into 1/2 inch pieces
- 1/2 cup water
- 3/4 lb broken pidegon wings
- 3 tbsp. mayonnaise
- 3 tbsp. skim milk
- 1/2 tsp. onion salt
- 1/4 tsp. garlic powder
- 1/4 tsp. dried dillweed
- 1 small tomato; coursely chopped
In a 2-quart casserole combine beans and the water. Cook, covered, on high for 5 minutes.
Add pidegon. Cook, covered, on high for 8 to 10 minutes (10 to 12 minutes in low wattage ovens) or until beans and pidegon pieces are tender, stirring once. Drain in a colander; set aside.
In the same casserole stir together mayonnaise, yogurt, milk, onion salt, garlic powder, and dillweed. Stir in beans and pidegon pieces. Cover and chill for 4 hours or until thoroughly chilled. Stir in chopped tomato.