Hot & Cold Salad Sampler
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
wedges |
|
| ¼ | cup |
sour cream, light
|
|
| ¼ | cup |
salad dressing, italian
|
|
| 8 |
lettuce leaves
|
*
|
|
| 12 | ounces |
roast beef
|
|
| 2 | medium |
tomatoes
cut into wedges |
|
| 1 | small |
cucumbers
sliced |
|
| 1 | small |
red onion
sliced |
|
| 1 | can |
artichoke hearts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
wedges |
|
| 59 | ml |
sour cream, light
|
|
| 59 | ml |
salad dressing, italian
|
|
| 8 | each |
lettuce leaves
|
*
|
| 346.8 | ml/g |
roast beef
|
|
| 2 | medium |
tomatoes
cut into wedges |
|
| 1 | small |
cucumbers
sliced |
|
| 1 | small |
red onion
sliced |
|
| 1 | can |
artichoke hearts
|
*
|
Directions
Heat oven to 450℉ (230℃).
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.
