| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cyberealm, Mom’s best, Salads, Low-cal |
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 |
|
2 |
hours before serving. |
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
Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories
Per serving: 227 calories
Source: Weight Watchers Magazine, June 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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