| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads, Low-fat | 4 | Servings | |
INGREDIENTS
| 1 | lb | 4 oz red new potatoes, scrubbed and quartered |
| 3/4 | c | Nonfat plain yogurt |
| 1/4 | c | Minced scallions |
| 2 | tb | +2 t low cal mayonnaise |
| 1 | tb | Cider or red wine vinegar |
| 2 | ts | Dijon or spicy brown mustard |
| 1 | ts | Basil |
| 1/4 | ts | Salt |
| 1/8 | ts | White pepper |
| 2 | lg | Hard cooked eggs, chopped |
| 2 | sl | Cooked turkey bacon crumbled |
INSTRUCTIONS
1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per serving: 227 calories Source: Weight Watchers Magazine, June 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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