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Roasted Potato and Turkey Salad

Makes: 6 servings
Prep 25 mins Roast 400°F 45 mins
Roasted Potato and Turkey Salad
Ingredients
  • 12  tiny new potatoes (about 1 pound)
  • 2  tablespoons  olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1/3  cup  olive oil
  • 2  tablespoons  Dijon-style mustard
  • 4  cloves  garlic, minced
  • 1/2  teaspoon  pepper
  • 1  pound  fully cooked turkey, cut into strips (3 cups)
  • 4  slices  bacon or turkey bacon, crisp-cooked, drained and crumbled
  • 1  small  red onion, sliced and separated into rings
  • 1/4  cup  snipped Italian parsley
  • 6  cups  torn mixed greens, such as romaine, spinach or leaf lettuce
Directions

1. Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F. oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters.

2. For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic,and 1/2 teaspoon pepper.

3. In a large bowl combine potatoes, turkey, bacon, onion, and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings.

Make-Ahead Tip::

4. Roast potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.

Nutrition Facts (Roasted Potato and Turkey Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 359,
  • Fat, total (g) 20,
  • chol. (mg) 63,
  • sat. fat (g) 3,
  • carb. (g) 20,
  • fiber (g) 2,
  • pro. (g) 26,
  • vit. A (RE) 103,
  • vit. C (mg) 23,
  • sodium (mg) 422,
  • calcium (mg) 454,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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