Roasted Potato and Turkey Salad
This satisfying main-dish salad features roasted potatoes, leftover turkey, and bacon--all tossed with a mustard-garlic dressing.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6 main-dish servings
Ingredients
-
12 tiny new potatoes (about 1 pound)
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2 tablespoons olive oil
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1/2 tsp. salt
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1/2 tsp. pepper
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1/3 cup olive oil
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2 tablespoons. Dijon-style mustard
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4 cloves garlic, minced
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1/2 tsp. pepper
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1 pound fully cooked turkey, cut into strips (3 cups)
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4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled
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1 small red onion, sliced and separated into rings
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1/4 cup snipped Italian parsley
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6 cups torn mixed greens, such as romaine, spinach or leaf lettuce
Directions
1.
Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F. oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters.
2.
For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic,and 1/2 teaspoon pepper.
3.
In a large bowl combine potatoes, turkey, bacon, onion, and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings.
Make-Ahead Tip
Roast potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.
Nutrition information
Calories 359, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 63 mg, Sodium 422 mg, Carbohydrate 20 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 10%, Vitamin C 39%, Calcium 45%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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