Yield: 6 servings
|2½ pounds||New potatoes, unpeeled|
|2 tablespoons||Lemon juice|
|2 teaspoons||Anchovy sauce|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||EACH dry mustard, salt and pepper|
|¼ cup||Low fat mayonnaise|
|3 tablespoons||Low fat yogurt|
|1 tablespoon||Olive oil|
|3 \N||Garlic cloves, minced|
|2 \N||Green onions, finely chopped|
|1 small||Red bell pepper, diced|
|\N \N||Romaine lettuce leaves|
|6 slices||Crisply cooked bacon, crumbled|
|¼ cup||Freshly grated paremsan cheese|
Cut larger potatoes in half, otherwise leave whole. Cook until fork tender, drain and cool. Cut into bite sized pieces. Whisk together the remaining ingredients, leaving the bacon, green onions and parmesan out to be used as a garnish. Tear the lettuce into bite sized pieces, arrange on seperate plates and garnish with bacon, green onions and the parmesan cheese just prior to serving.
Origin: Adapted from a recipe in "Appeal", Vol 4 #3, Spring 1995.
Quarterly magazine put out by Overwaitea Foods Ltd. Shared by: Sharon Stevens, Mar/95.