Composed Salad with Baby Red Beets and Fried Baby Dutch Yellow Potatoes
By Chef Tom Fraker


1 pound Baby Dutch Yellow® Potatoes (DYP's) boiled cooled and smashed flat

Canola Oil as needed
Organic Grinders use Coarse Sea Salt to taste
Organic Grinders use Rainbow Peppercorns to taste
2 pounds Mixed Salad Greens washed and dried
1 package Melissa’s Peeled Baby Red Beets quartered
1 package Organic Cherry Tomatoes halved
1 Organic Bell Pepper use Yellow Bell Pepper julienned
1 bunch Organic Green Onions sliced into rounds
4 Hard Boiled Eggs halved
1 can Tuna (use good quality) drained
Good Life Food Organic Salad Dressings use Buttermilk Ranch Dressing as needed

Fry the DYP's in hot oil until golden brown.

Drain on paper towels, season with salt and pepper and set aside to cool.

To Assemble the Salad
Place the greens on 4 individual plates.

Arrange the rest of the components, in rows, over the greens.

Finish with the ranch dressing.

Be creative. Assemble the salad in whatever design you like. A pinwheel design makes for an interesting presentation.