Free Recipe Hot and Cold Salad Sampler
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Hot and Cold Salad Sampler Recipe
1 lb Frozen potato wedges
– with skins
– (about 4 cups)
1/4 c Light sour cream
1/4 c Prepared Italian dressing
– (reduced calorie)
8 Lettuce leaves
12 oz Deli roast beef
-OR ham OR turkey
– thinly sliced
2 md Tomatoes; cut into wedges
1 sm Cucumber; sliced
1 sm Red onion; sliced
1 cn (14 ounces) artichoke hearts
– drained and halved
Hot and Cold Salad Sampler Preparation
Heat oven to 450 degrees. 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. Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced Almonds Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g protein. Source: The Potato Board <recipes@potatoes.com> mmpotato mmpotato
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Hot and Cold Salad Sampler?
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