Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb New potatoes, unpeeled 3 Garlic cloves, minced
2 tb Lemon juice 2 Green onions, finely chopped
2 ts Anchovy sauce 1 sm Red bell pepper, diced
1 ts Worcestershire sauce Romaine lettuce leaves
1/2 ts EACH dry mustard, salt and 6 sl Crisply cooked bacon,
-pepper -crumbled
1/4 c Low fat mayonnaise 1/4 c Freshly grated paremsan
3 tb Low fat yogurt -cheese
1 tb Olive oil

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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