Title: Hot and Cold Salad Sampler
Categories: Potato Salad
Yield: 4 Servings

1	lb	Frozen potato wedges with skins
1/4	c	Light sour cream
1/4	c	Prepared reduced calorie Italian dressing
8		Lettuce leaves
12	oz	Thinly sliced deli roast beef, ham or turkey
2	md	Tomatoes cut in wedges
1	sm	Cucumber sliced
1	sm	Red onion sliced
1	cn	Artichoke hearts, drained and halved

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.

Makes 4 servings

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.

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