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Hot & Cold Salad Sampler

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YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 453.6
POUND G POTATOES
wedges
¼ 59
8 8
12 346.8
OUNCES ML/G ROAST BEEF
2 2
MEDIUM MEDIUM TOMATOES
cut into wedges
1 1
SMALL SMALL CUCUMBERS
sliced
1 1
SMALL SMALL RED ONION
sliced
1 1
CAN 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 376 37% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 310mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 52g
Vitamin A 12% Vitamin C 36%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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