Smoky Swiss ‘n Turkey Potato Crunch Salad
A surprisingly tasty entrée salad with cubes of turkey, smoked Swiss cheese, mixed salad greens, marinated artichoke hearts, red bell pepper, celery, butter-browned chili-flavored mashed potatoes and Romano cheese tossed with an Italian dressing. A great recipe for leftover turkey.
1/3 cup butter
2 cups instant mashed potato flakes
1/2 teaspoon chili powder
1/2 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, drained, liquid reserved
1 cup celery, chopped
1/2 cup red bell pepper, chopped
3/4 cup low-fat Italian dressing
2 cups turkey, cut into 1/2 inch cubes
8 ounces Wisconsin Smoked Swiss cheese, cut into 1/2-inch cubes
6 cups torn mixed salad greens
1/2 cup (1 ounce) Wisconsin Romano or Parmesan cheese, grated
- Heat butter in a 10-inch skillet over medium heat until melted. Stir in potato flakes, chili powder and salt. Cook, stirring constantly, until potatoes are dark brown, about 6 to 8 minutes; set aside.
- Chop artichoke hearts and place in a 2-quart saucepan. Stir in artichoke liquid, celery, red bell pepper and dressing; heat until hot.
- In large glass bowl combine turkey, Swiss cheese, salad greens and artichoke mixture. Sprinkle with browned potatoes and Romano or Parmesan cheese.
- Serve immediately, while salad is slightly warm.
Makes 6 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.