Drizzle chutney vinaigrette on this savory combination of mixed greens, beef strips, homemade potato chips, and vegetables. Pack it, well-chilled, to tote for a romantic lunch for two.

Source: Better Homes and Gardens


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.

  • Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.

  • Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads. Makes 2 servings.

Nutrition Facts

587 calories; fat 27g; cholesterol 80mg; saturated fat 8g; carbohydrates 55g; protein 32g; sodium 440mg.