2 cups cooked green beans, or other leftover vegetable

1/2 cup sliced celery

1/4 cup reduced-fat salad dressing

Salt and freshly ground black pepper

2 cups lettuce leaves

2 tablespoons chopped chives

Add green beans and celery to a bowl and toss with the salad dressing and salt and pepper to taste. Divide the lettuce leaves between two dinner plates and spoon green bean mixture on top. Sprinkle with chives.

Yield 2 servings.

Per serving: 67 calories (31% from fat), 2.3 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.8 g protein,10.8 g carbohydrates, 4.2 g fiber, 39 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”