Roasted Potato And Turkey Salad

Recipe Ingredients

12		New potatoes - tiny
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Dijon-style mustard
4		Garlic - minced
1/2 teaspoon	2.5ml	Pepper
1 lb	454g / 16oz	Cooked turkey - cut into bite size strips,(3 cups)
4		Bacon - crisp cooked
		OR turkey bacon - drained, crumbled
1		Red onion - sliced, separated into rings
1/4 cup	59ml	Italian parsley - snipped
6 cups	660g / 23oz	Mixed greens, romaine, spinach

Recipe Instructions

Scrub potatoes; prick 2 to 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil.

Sprinkle with salt and first teaspoon of pepper. Bake in a 400F degree oven about 45 minutes or until potatoes are tender, stirring twice.

Cool completely. Cut cooled potatoes into quarters. For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic, and 1/2 teaspoon pepper.

In a large bowl combine potatoes, turkey, bacon, onion, and parsley.

Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings.

Notes: This was the January 1997 Better Homes and Gardens winner in the Favorite Turkey Ideas Category. Roast the potatoes and whisk the dressing together ahead, then arrange the salad before serving.

Source:
Amy Loucks, Better Homes and Gardens Jan. '97

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