Composed Salad with Baby Red Beets and Fried Baby Dutch Yellow® Potatoes
Composed Salad with Baby Red Beets and Fried Baby Dutch Yellow® Potatoes
Rated 5.0 stars by 1 users
Category
Salad
Servings
4 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker

Ingredients
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1 pound Baby Dutch Yellow® Potatoes (DYP's) boiled, cooled and smashed flat
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Canola oil as needed
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Melissa's Spice Grinders, use Coarse Sea Salt to taste
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Melissa's Spice Grinders, use Rainbow Peppercorns to taste
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2 pounds mixed salad greens, washed and dried
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1 package Melissa’s Peeled Baby Red Beets, quartered
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1 package Organic Cherry Tomatoes, halved
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1 organic yellow bell pepper, julienned
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1 bunch organic green onions, sliced into rounds
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4 hard boiled eggs, halved
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1 can tuna (use good quality), drained
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Buttermilk Ranch Dressing as needed
Directions
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.
Recipe Note
Be creative. Assemble the salad in whatever design you like. A pinwheel design makes for an interesting presentation.
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