Beef Salad with Potato Crisps

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.

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  • Makes: 2 servings
  • Start to Finish: 45 mins

Beef Salad with Potato Crisps

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Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Beef Salad with Potato Crisps)

  • Per serving:
  • 587 kcal ,
  • 27 g fat
  • (8 g sat. fat ,
  • 80 mg chol. ,
  • 440 mg sodium ,
  • 55 g carb. ,
  • 32 g pro.
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