Roasted potato and turkey salad

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

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