1/3 cup butter
2 cups instant mashed-potato flakes, bread crumbs or stale bread cubes
1/2 teaspoon chili powder
1/2 teaspoon salt
1 jar (6 ounces) marinated artichoke hearts with liquid
1 cup chopped celery
1/2 cup chopped red bell pepper
3/4 cup low-fat Italian dressing
2 cups 1/2-inch cubes cooked turkey
8 ounces smoked or regular Swiss cheese, cut into 1/2-inch cubes
6 cups torn mixed salad greens
1/2 cup grated Romano or Parmesan cheese

Melt butter in a 10-inch skillet over medium heat. Stir in potato flakes or bread crumbs, chili powder and salt. Cook, stirring constantly, until potato flakes or bread crumbs are brown, about 6 to 8 minutes.

Remove from heat.

Drain artichoke liquid into a 2-quart saucepan. Chop artichoke hearts and add to saucepan. Stir in celery, red bell pepper and dressing. Heat until hot.

In large glass bowl, combine turkey, Swiss cheese, salad greens and artichoke mixture.

Sprinkle with browned potato flakes or bread crumbs and Romano or Parmesan cheese.

Serve immediately, while salad is slightly warm.

Robin Davis