Hot and Cold Salad Sampler

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

1	pound	potatoes wedges	frozen, with skins
1/4	cup	sour cream, light
1/4	cup	salad dressing, italian	prepared
8	each	lettuce leaves
12	ounces	roast beef	deli, or ham or turkey, thinly sliced
2	medium	tomatoes	cut into wedges
1	small	cucumber	sliced
1	small	red onion
1	can	artichoke hearts	drained and halved

Directions

Heat oven to 450 degrees.

Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs.

Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside.

Line four serving plates with lettuce. Arrange beef, tomato, cucumber, onion and artichokes on lettuce, dividing equally. Add hot potatoes to plates just before serving.

Accompany each serving with a small dish of sour cream mixture for dipping and dressing.