Mixed Greens and Red Potato Salad
Courtesy of Lamb Weston

2 c. frozen private reserve IQF hash browns
3 c. frozen redskin salad dices, thawed
6 roma tomatoes, cut into fourths
10 small pepperoncini, sliced
1 carrot, julienned
24 oz. mixed greens, cleaned

Dressing:
3/4 c. red wine vinegar
1-1/2 c. olive oil
1-1/2 tsp. garlic, minced
1 tsp. dried basil
salt and freshly ground pepper, to taste

In 350º deep fryer, fry hash browns until crisp, remove and add salt and pepper.
Whisk dressing ingredients together briskly in medium-size bowl. Add Redskin Salad Dices, tomato, pepperoncinis, and carrots to dressing and toss. Add greens and toss. Plate salad with vegetables and top with crispy hash browns.

Yield: 6 Servings

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