Name: Basil Potato and Egg Salad
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

Moses saw the “back”, or hindquarters of God, if you will (see Exodus 33:19-23). This resulted in a glowing brilliance on his face that terrified the people, from which they turned away. The dazzling brilliance that transformed Moses’ face was too much for them to bear, yet this came from his beholding the back of God, not His face! Our eternal destiny is to see Him face to face. What will it be for us to bask in the radiant glory and refulgent beauty of His divine countenance!

Sam Storms

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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