Hot and Cold Salad Sampler

45 minutes Prep: 10 minutes Cook: 30 minutes

376 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	potato	wedges
1/4	cup	sour cream, light
1/4	cup	salad dressing, italian
8	each	lettuce leaves
12	ounces	roast beef
2	medium	tomatoes	cut into wedges
1	small	cucumber	sliced
1	small	red onion	sliced
1	can	artichoke hearts

Directions

Heat oven to 450 degrees 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.

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Nutrition Facts

Serving Size 411g

Amount per Serving

Calories 376 37% of calories from fat

	% Daily Value*
Total Fat 16.0g	24%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 76mg	25%
Sodium 310mg	13%
Total Carbohydrate 34.0g	11%
Dietary Fiber 4.0g	15%
Sugars 9.0g
Protein 26.0g	52%

Vitamin A	12%		Vitamin C	36%
Calcium	7%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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