1 c. plain nonfat yogurt
2 tbsp. skim milk
1 clove garlic, minced
1 head cauliflower, cut into flowerets
1/2 head Romaine lettuce, cut into strips
1 can (16 oz.) pink beans, drained
2 tbsp. horseradish
2 tsp. Dijon mustard
1 tbsp. chopped chives
1 container (10 oz.) brussels sprouts
2 med. carrots, cut into thin strips

In small bowl, combine yogurt, horseradish, milk, mustard, garlic and chives; set mixture aside.

In large saucepan, bring 1 inch water to boiling. Add cauliflower and cook, covered, 2 minutes or until tender-crisp. With slotted spoon, remove cauliflower to bowl. Add brussels sprouts to boiling water and cook, covered, 5 minutes or until tender-crisp. Remove to bowl with cauliflower. Place lettuce on platter; top with vegetables and beans. Serve with dressing on the side. Makes 6 servings at 136 calories per serving. Also has 10 g. protein; 1 g. fat; 25 g. carbs.; 344 mg. sodium.