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| Basil, Potato And Egg Salad Recipe |
Category: Other / Low-Cal
Rating:
N/A
Servings: 4
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Ingredients
1 lb 4 oz red new potatoes, scrubbed and; quartered
3/4 cup nonfat plain yogurt
1/4 cup minced scallions
2 tablespoon +2 t low cal mayonnaise
1 tablespoon cider or red wine vinegar
2 teaspoon dijon or spicy brown mustard
1 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 large hard cooked eggs, chopped
2 slice cooked turkey bacon crumbled
Cooking Directions:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
low-cal,salads,cyberealm,mom'sbest
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