ROMAINE SALAD WITH BUTTERMILK MUSTARD DRESSING

10 Ounces Small Red Potatoes, un-peeled 1/2 Cup Low Fat Buttermilk Dressing 3 Tablespoons Chives, chopped 3 Tablespoons Parsley, chopped 2 Tablespoon Dijon Mustard 2 Tablespoons Non Fat Sour Cream 1 Tablespoon White Wine Vinegar

1/2 Teaspoon Dried Tarragon 1/4 Teaspoon Pepper 1 Egg White 32 Romaine Lettuce Leaves, torn into bite size pieces 1 Red Onion, sliced 18 Cherry Tomatoes, halved 6 Ounces Lean Cooked Ham, cubed

Cook the potatoes in a medium saucepan until tender. About 13 minutes. In a small bowl stir together the buttermilk, chives, parsley, mustard, sour cream, vinegar, tarragon, and pepper; set aside. Reserve the boiling water, but remove the potatoes to a colander. Rinse under cold water and set aside. Reduce the heat under the saucepan so the water simmers. Place the egg white in a custard cup. Place a steamer basket in the pan if necessary, and place the cup in the steamer. Cover the pan and steam the egg white until firmly set. About 4 minutes. Allow to cool and finely chop. When the potatoes are cool, slice into 1/4 inch thick slices. Divide the romaine, onion and tomatoes into 4 serving plates. Then arrange the sliced potatoes, ham, and chopped egg white on top. Serve with the dressing on the side.

SERVINGS 4; CALORIES 183; FAT 4 g; PROTEIN 14 g; CARBS 22 g; FIBER 4 g; CHOL 24 mg; SODIUM 805 mg SERVING SIZE= 1 Cup

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Updated 12/7/99