Roasted potato and turkey salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tiny new potatoes | |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Dijon musatrd |
| 4 | 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 |
Directions
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