Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 t Minced garlic 1/2 t Fresh ground pepper
1/2 t Papa Dash lite salt, 3/4 c Liquid Butter Buds
-optional 4 ea Skinless boneless chicken
2 ea Tb red wine vinegar -breasts, boiled
2 t Anchovy paste 3/4 lb Zucchini, halved crosswise
1/2 c Egg Beaters -and cut in fingersize
1 t Dry mustard -strips
2 t Worcestershire sauce 4 ea (3oz) red new potatoes,
2 ea Tb lemon juice -skin on, quartered
1/2 c Roasted red peppers, 2 ea Tb capers, drained
-drained, cut 3x1/4" 2 ea Tb minced fresh tarragon,
1 cn )7oz) hearts of palm, -thyme, or chives
-drained

In food processor or blender, process minced garlic, anchovy paste,
Egg beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt
and pepper 30 seconds. Add Butter Buds and process another 30
seconds. Makes 1 1/4 cups. Slice chicken thinly on the diagonal.
Arrange zucchini in a sunburst on a 14" platter. Arrange peppers,
hearts of palm and sliced chicken in a sunburst on top. Place potato
wedges in center and around platter. Drizzle salad with 1/2 cup
dressing. Pass remainder separately. Sprinkle salad with capers and
fresh herbs. Serve at room temperature with warm french bread and low
fat margarine. Per serving: 310 cal., 5g fat (15%), 98mg chol., 2g
fiber, 40g pro., 25g carb., 800mg sod. Butter Busters by Pam Mycoskie
ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

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