| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen potato wedges |
|
|
with skins |
|
|
about 4 cups |
| 1/4 |
c |
Light sour cream |
| 1/4 |
c |
Prepared Italian dressing |
|
|
reduced calorie |
| 8 |
|
Lettuce leaves |
| 12 |
oz |
Deli roast beef |
|
|
OR ham OR turkey |
|
|
thinly sliced |
| 2 |
|
Tomatoes, cut into wedges |
| 1 |
|
Cucumber, sliced |
| 1 |
|
Red onion, sliced |
| 1 |
|
14 ounces artichoke hearts |
|
|
drained and halved |
INSTRUCTIONS
Heat oven to 450 degrees. 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 Nutritional Information Per Serving: 490 calories; 19
g fat; 90 mg cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber;
34 g protein. Source: The Potato Board <recipes@potatoes.com> File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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