Recipe: Hot and Cold Salad Sampler

HOT AND COLD SALAD SAMPLER

1 pound (about 4 cups) frozen potato wedges with skins
1/4 cup light sour cream
1/4 cup prepared reduced calorie Italian dressing
TO SERVE:
8 lettuce leaves
12 ounces thinly sliced deli roast beef, ham or turkey
2 medium tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, sliced
1 can (14 ounces) artichoke hearts, drained and halved

Heat oven to 450 degrees F.

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.

Servings: 4
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