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ered, 1 to 2 hours, or overnight, to allow flavors to blend. Spoon approximately 1 cup of chicken salad onto lettuce leaf. Garnish with unsalted sunflower seeds. Servings size: 1/4 recipe. Calories per serving: 376. Protein 26 g., fat 27 g., carbohydrate 11 g. Calcium 135 mg. riboflavin (B2) .33 mg. Take for pot luck or picnics. New Generation Potato Salad 10 servings 3 pounds red-skinned potatoes (about 10 to 12) 1/2 cup thinly sliced green onions 3/4 teaspoon garlic salt, divided 1/4 teaspoon freshly ground black pepper 1 cup plain yogurt 2 tablespoon buttermilk 1 cup (4 ounces) crumbled Blue cheese » Cut potatoes into 3/4-inch pieces. Cook in boiling water to cover 15 to 20 minutes or until tender; drain. Combine potatoes, onion, 1/2 teaspoon of the garlic salt and the pepper; toss gently to combine. Stir together yogurt, buttermilk, Blue cheese and remaining 1/4 teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serving size: 1/10 of recipe. Calories per serving: 166. Protein 7 g., fat 4 g., carbohydrate 27 g. Calcium 121 mg., riboflavin (B2) .15 mg.
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