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Salad
4 servings
15 minutes
10 minutes
Chef Tom Fraker
1 pound Baby Dutch Yellow® Potatoes (DYP's) boiled, cooled and smashed flat
Canola oil as needed
Melissa's Spice Grinders, use Coarse Sea Salt to taste
Melissa's Spice 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 yellow bell pepper, julienned
1 bunch organic green onions, sliced into rounds
4 hard boiled eggs, halved
1 can tuna (use good quality), drained
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.
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.
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