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Title: Hot & Cold Salad Sampler
Categories: Salad
Yield: 4 Servings
| 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 |
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.