Hot and Cold Salad Sampler
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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 |
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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.
Author's 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.
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