Hot & cold salad sampler

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: HOT & COLD SALAD SAMPLER
  Categories: Salads
       Yield: 4 servings
  
       1 lb Frozen potato wedges
            -- with skins
            -- (about 4 cups)
     1/4 c  Light sour cream
     1/4 c  Prepared Italian dressing
            -- (reduced calorie)
       8    Lettuce leaves
      12 oz Deli roast beef
            -OR ham OR turkey
            -- thinly sliced
       2 md Tomatoes; cut into wedges
       1 sm Cucumber; sliced
       1 sm Red onion; sliced
       1 cn (14 ounces) artichoke hearts
            -- drained and halved
  
   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.
   
   Menu:  Tomato Soup, Instant Vanilla Pudding with Toasted Sliced
   Almonds
   
   Nutritional Information Per Serving:  490 calories; 19 g fat; 90 mg
   cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g
   protein.
   
   Source: The Potato Board 
  
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