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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Roasted Potato and Turkey Salad
- 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
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.
- 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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