Hot and Cold Salad Sampler

Recipe Ingredients

1 lb	454g / 16oz	Frozen potato wedges, with skins (about 4 cups)
1/4 cup	59ml	Sour cream
1/4 cup	59ml	Prepared Italian dressing
8		Lettuce leaves
12 oz	340g	Deli roast beef or ham or turkey
		Thinly sliced
2		Tomatoes - cut into wedges (medium)
1		Cucumber - sliced (small)
1		Red onion - sliced (small)
1		Artichoke hearts - drained and halved (14 ounces)

Recipe Instructions

Heat oven to 450F.

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

Source:
The Potato Board

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