| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Turkey, Leftovers, Potato sala, Main course |
6 |
Servings |
INGREDIENTS
| 12 |
|
Tiny new potatoes |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Dijon musatrd |
| 4 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Pepper |
| 3 |
c |
Cooked turkey; cut into strips |
| 4 |
sl |
Bacon; cooked and crumbled |
| 1 |
sm |
Red onion; sliced into rings |
| 1/4 |
c |
Italian parsley; chopped |
| 6 |
c |
Mixed salad greens; torn into pieces |
INSTRUCTIONS
1. Scrub potoatoes; prick 2 or 3 times with a fork.
2. Place in a shallow baking pan; drizzle with 2 Tbsp olive oil, season
with salt and 1/2 tsp pepper.
3. Bake at 400 degrees for about 45 minutes or until potatoes are tender.
4. Cool completely and cut into quarters.
5. In a small bowl whisk together 1/3 cup olive oil, mustard, garlic and
1/2 tsp pepper.
6. In a large bowl combine potatoes, turkey, bacon, onion and parsely.
7. Add dressing to potato mixture, toss to coat.
8. 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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