Hot and Cold Salad Sampler by Kathleen Morrison

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SERVINGS

4 servings scale / convert

INGREDIENTS

1 lb. frozen potato wedges, with skins
1/4 cup light sour cream
1/4 cup prepared reduced-calorie Italian dressing
8 lettuce leaves
12 oz. deli roast beef, ham or turkey, thinly sliced
2 md. tomatoes, cut into wedges
1 sm. cucumber, sliced
1 sm. red onion, sliced
1 can (14 oz.) artichoke hearts, drained and halved

INSTRUCTIONS

Heat oven to 450°F. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside. Line four serving plates with lettuce. Arrange beef, tomato, cucumber, onion and artichokes on lettuce, dividing equally. Add hot potatoes to plates just before serving. Accompany each serving with a small dish of sour cream mixture for dipping and dressing.

CHEF COMMENTS

Possible menu: tomato soup, instant vanilla pudding with toasted sliced almonds.

Nutritional information per serving: 490 calories, 19 grams fat, 90 mg. cholesterol, 330 mg. sodium, 45 grams carbohydrate, 7 grams fiber, 34 grams protein.

TAGS

potatosalad, salads add tags