Friday, May 16, 2008

Roasted Potato and Turkey Salad

This meal was a HIT for my favorite part is the potatoes...and the "dressing" gives everything such a yummy flavor.

Roasted Potato and Turkey Salad
12 whole tiny new potatoes (about 1 pound)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
2 tbsp dijon-style mustard
4 cloves garlic, minced
1/2 tsp pepper
1 pound cooked turkey, cut into bite-size strips (3 cups)
4 slices turkey bacon, crisp-cooked, drained and crumbled
1 small red onion, sliced and separated into rings (i used a sweet onion, red are too strong for me)1/4 cup snipped fresh Italian Parsley
6 cups torn mixed greens (such as romaine, spinach and leaf lettuce)

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

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

In a large bowl, combine the potatoes, turkey, bacon, red onion, and Italian parsley. Add the dressing, tossing gently to coat. Arrange the mixed greens on six dinner plates, spoon turkey mixture over greens. Makes 6 servings.

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