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Beef and New Potato Salad




Source of Recipe


Marla


Recipe Introduction


No need to peel the potatoes. Leaving the skin on the potatoes hastens preparation and adds a little extra fiber to these leafy beef and vegetable salads.



List of Ingredients




Beef and New Potato Salad


6 whole tiny new potatoes
4 cups torn mixed greens
1 medium cucumber, halved lengthwise and sliced
4 medium radishes, sliced
4 ounces very thinly sliced cooked roast beef or turkey
2 small tomatoes, cut into wedges
1/2 cup low-calorie creamy cucumber or ranch salad dressing
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed



Recipe



1. Scrub new potatoes: cut into quarters.

2. In a medium saucepan cook potatoes in a small amount of lightly salted boiling water for 10 to 15 minutes or until tender. Drain. Rinse with cold water. Drain.

3. In a mixing bowl gently toss together greens, cucumber, and radishes. Add potatoes. Gently toss. Arrange on 4 plates. Roll up the roast beef slices and arrange on top of greens mixture. Place a few tomato wedges to the side of each salad.

4. In a small mixing bowl stir together salad dressing and dill. Drizzle over salads.

Makes 4 servings.