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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until
lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile,
in small bowl mix sour cream and dressing to blend thoroughly; set aside.
Line four serving plates with lettuce. Arrange beef, tomato, cucumber,
onion and artichokes on lettuce, dividing equally. Add hot potatoes to
plates just before serving. Accompany each serving with a small dish of
sour cream mixture for dipping and dressing.
Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced Almonds
Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg
cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g protein.
Source: The Potato Board
<
recipes@potatoes.com
>
| Ingredients:
1 Pound(s) frozen potato wedges
1/4 Cup(s) light sour cream
1/4 Cup(s) prepared italian dressing
8 lettuce leaves
12 Ounce(s) deli roast beef or ham or turkey
-1 medium tomatoes; cut into wedges
-1 small cucumber; sliced
-1 small red onion; sliced
1 Can(s) (14 ounces) artichoke hearts |
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