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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Transform a Cobb salad into a potato salad by adding avocado, blue cheese, bacon, tomato and lettuce to boiled red potatoes. Ingredients:
1 pound baby red potatoes, quartered |
1/3 cup sliced green onions |
1 (11.5-oz.) bottle refrigerated blue cheese vinaigrette, divided |
2 large avocados |
1 tablespoon fresh lemon juice |
6 cups shredded romaine lettuce |
1 pt. grape tomatoes, halved |
1 cup (4 oz.) shredded white cheddar cheese |
2 ounces blue cheese, crumbled |
6 cooked bacon slices, crumbled |
Directions:
1. Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.
2. Peel and chop avocados; toss with lemon juice. Toss lettuce with avocado mixture, tomatoes, and next 2 ingredients. Arrange lettuce mixture on a large serving platter; top with potato mixture, and sprinkle with bacon. Serve with remaining vinaigrette.
3. Note: We tested with Marie's Blue Cheese Vinaigrette.
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