Beef Salad with Potato Crisps
Recipe from Better Homes and Gardens

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.


Beef Salad with Potato Crisps

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Servings: 2 servings
Total Time: 45 mins
Related Categories: Beef, Green Salad, Salad, Summer Salads, Vinaigrette Salad Dressing
 
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Ingredients
  • 1  medium
    potato
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  •  
    Nonstick spray coating
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  •  
    Garlic salt, onion salt, or salt
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  • 3  tablespoons
    chutney, snipped; apricot preserves; or orange marmalade
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  • 2  tablespoons
    olive oil or salad oil
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  • 2  tablespoons
    red wine vinegar, balsamic vinegar, or cider vinegar
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  • 1  tablespoon
    water
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  • 1/8  teaspoon
    pepper
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  • 3  cups
    torn mixed greens
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  • 6  ounces
    sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
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  • 2  medium
    carrots, cut into julienne strips (1 cup), or 1 cup jicama cut into julienne strips
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  • 2 
    green onions, sliced (1/4 cup), or 2 tablespoons chopped onion
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  • 1/4  cup
    shredded cheddar, Colby, or Cojack cheese (1 ounce)
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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.
Nutrition information
Calories 587, Total Fat 27 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 55 g, Protein 32 g. Percent Daily Values are based on a 2,000 calorie diet
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