Recipe - Salad Sticks With Olive Oil And Vinegar Dip

2 Eggs
3 tablespoon Natural yoghurt
1 tablespoon Fresh parsley; chopped
1 tablespoon Fresh chives; chopped
1 Red pepper; minced
1 Yellow pepper
1 Green pepper

1 Half fill a small pan with water, boil, add the eggs and boil for seven
minutes. Drain and cool in cold water.

2 Shell and dice the eggs. Mix the eggs together with the yoghurt, parsley,
chives and red pepper and season well.

3 Cut the top off the remaining peppers and discard the insides. Spoon the
mixture into each pepper. Serve on a bed of leaves on it's own or as an
accompaniment to a main dish.

Converted by MC_Buster.

Per serving: 115 Calories (kcal); 5g Total Fat; (35% calories from fat); 7g
Protein; 12g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.