Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Tiny new potatoes |
| 2 tablespoons | Olive oil |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ⅓ cup | Olive oil |
| 2 tablespoons | Dijon musatrd |
| 4 \N | Cloves garlic; minced |
| ½ teaspoon | Pepper |
| 3 cups | Cooked turkey; cut into strips |
| 4 slices | Bacon; cooked and crumbled |
| 1 small | Red onion; sliced into rings |
| ¼ cup | Italian parsley; chopped |
| 6 cups | Mixed salad greens; torn into pieces |
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 ½ 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 ⅓ cup olive oil, mustard, garlic and ½ 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@...> on Dec 15, 1997