| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Leftovers, Main course, Potato sala, Turkey | 6 | Servings | |
INGREDIENTS
| 12 | Tiny new potatoes | |
| 2 | T | Olive oil |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/3 | c | Olive oil |
| 2 | T | Dijon musatrd |
| 4 | Cloves garlic, minced | |
| 1/2 | t | Pepper |
| 3 | c | Cooked turkey, cut into |
| strips | ||
| 4 | Bacon, cooked and crumbled | |
| 1 | Red onion, sliced into rings | |
| 1/4 | c | Italian parsley, chopped |
| 6 | c | Mixed salad greens, torn |
| into pieces | ||
| 1 | tsp pepper. In a large bowl combine potatoes, turkey |
INSTRUCTIONS
Scrub potoatoes; prick 2 or 3 times with a fork. Place in a shallow baking pan; drizzle with 2 Tbsp olive oil, season with salt and 1/2 tsp pepper. Bake at 400 degrees for about 45 minutes or until potatoes are tender. Cool completely and cut into quarters. In a small bowl whisk together 1/3 cup olive oil, mustard, garlic and bacon, onion and parsely. Add dressing to potato mixture, toss to coat. Arrange salad greens on individual plates, spoon turkey/potato mixture on top. Recipe by: Better Homes & Gardens Magazine Posted to recipelu-digest Volume 01 Number 372 by RecipeLu <recipelu@geocities.com> on Dec 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 0mg
Sodium: 368.7mg
Potassium: 136.5mg
Carbohydrates: 3.9g
Fiber: 1.3g
Sugar: <1g
Protein: 8.3g