Hot and Cold Salad Sampler

• 1 pound potatoes wedges
• 1/4 cup sour cream, light
• 1/4 cup salad dressing, italian
• 8 each lettuce leaves
• 12 ounces roast beef
• 2 medium tomatoes cut into wedges
• 1 small cucumbers sliced
• 1 small red onion sliced
• 1 can artichoke hearts

1. Heat oven to 450F (230C).
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.

potatoes, sour cream, salad dressing, beef, tomatoes, cucumbers, red onion, hearts

Taken from recipeland.com/recipe/v/hot-cold-salad-sampler-44397 (may not work)