Hot and Cold Salad Sampler

• 1 lb. frozen potato wedges, with skins
• 1/4 cup light sour cream
• 1/4 cup prepared reduced-calorie Italian dressing
• 8 lettuce leaves
• 12 oz. deli roast beef, ham
• turkey, thinly sliced
• 2 md. tomatoes, cut into wedges
• 1 sm. cucumber, sliced
• 1 sm. red onion, sliced
• 1 can (14 oz.) artichoke hearts, drained and halved

1. Heat oven to 450F.
2. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs.
3. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside.
4. Line four serving plates with lettuce.
5. Arrange beef, tomato, cucumber, onion and artichokes on lettuce, dividing equally.
6. Add hot potatoes to plates just before serving.
7. Accompany each serving with a small dish of sour cream mixture for dipping and dressing.

potato wedges, light sour cream, italian dressing, deli roast beef, turkey, tomatoes, cucumber, red onion, hearts

Taken from www.foodgeeks.com/recipes/4379 (may not work)