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Meat: Lemon Prosciutto Potato Salad

Source of Recipe

BH&G 3-Steps to Weight Loss


Recipe Introduction

To reduce Cholesterol...leave out the hard-boiled eggs. WW Points
Servings: 12

6 medium red potatoes (2 pounds), sliced 1/8 to 1/4 inch thick
1/3 cup light mayonnaise dressing or salad dressing
3 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon ground red pepper (optional)
4 plum tomatoes, cut lengthwise into wedges
3 ounces thinly sliced prosciutto, cut into thin strips
Romaine lettuce leaves
2 hard-cooked eggs, chopped
Snipped fresh parsley

In a large saucepan cook potatoes in boiling, lightly salted water for 15 minutes or just until tender. Drain; cool slightly.

In a large bowl stir together the mayonnaise dressing, garlic, lemon peel, salt, black pepper and, if desired, red pepper. Add the potatoes; toss gently to coat. Cover and refrigerate for 2 to 24 hours.

To serve, add the tomatoes and prosciutto to potato mixture; toss gently to combine. Line a serving bowl with romaine leaves. Spoon potato mixture into the lettuce-lined bowl. Sprinkle with the chopped hard-cooked eggs and parsley.

Per serving: Calories 132; Fat 5 g (sat 1 g); Sodium 411 mg.; Protein 6 g; Carbohydrates 17 g; Fiber 2 g; Cholesterol 51 mg ++++ WWP: 3