Ingredients:

1 each - Red-skinned potato, washed and thinly sliced
To taste - Onion salt
3 each - White onion rings, thinly sliced
1 tablespoon - Green or black olives, sliced
2 tablespoons - Shredded cheddar cheese
1 tablespoon - Bacon bits
1 each - Foil sheet (precut sheets are just the right size)
As needed - Vegetable oil spray

Directions:

Spray the sheet of foil with vegetable oil spray. Layer the potatoes in the middle and sprinkle with the onion salt. Top with the sliced onions, olives and cheese. Sprinkle the bacon bits on top. Fold the sides to make a packet and cook on a hot grill for 10 to 15 minutes.

Variation: Fiesta Potatoes
Substitute: Thick and hearty chili and jalapeños to replace the the olives and bacon bits.

Ingredients for Dressing:

1 teaspoon - Dijon mustard
2 teaspoons - Balsamic vinegar
2 tablespoons - Fresh-squeezed orange juice
1/4 cup - Extra virgin olive oil
To taste - Sugar

Directions:

Whisk the mustard, balsamic vinegar and orange juice in a small bowl. Whisk in the olive oil until well blended. Taste and adjust with a sprinkle or two of sugar if necessary. Store in a covered container. Shake well before serving.

Ingredients for Salad:

1 bag - Butter lettuce, prewashed and cut (or your favorite

pre-cut lettuce)
1 15 oz can - Mandarin oranges, drained
3 each - Green onions, washed and sliced
1/2 cup - Honey roasted almond slices