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Gingerbread
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Beef Salad with Potato Crisps
1 medium potato
Nonstick spray coating
Garlic salt
3 tablespoons orange marmalade
2 tablespoons olive oil or salad oil
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon pepper
3 cups torn mixed greens
6 ounces sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
2 medium carrots, cut into julienne strips
2 green onions, sliced
1/4 cup shredded cheddar, Colby, or Cojack cheese (1 ounce)
For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.
Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.
Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads.
 Always Kiss The Cook
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