Potato caesar salad

Yield: 6 servings

Measure Ingredient
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 Garlic cloves, minced
2 Green onions, finely chopped
1 small Red bell pepper, diced
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.

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