Turkey Replays

Roasted Potato and Turkey Salad

Roast the potatoes and whisk the dressing ahead, then arrange the salad before serving.

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 bite-size 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, and leaf lettuce

1. Scrub potatoes; prick 2 or 3 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 till 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.

Nutrition facts per serving: 359 calories, 20 g total fat (3 g saturated fat), 63 mg cholesterol, 422 mg sodium, 20 g carbohydrate, 2 g fiber, 26 g protein. Daily Values: 10% vitamin A, 39% vitamin C, 45% calcium, 20% iron.

Continued on page 2:  Cheesy Turkey Casserole