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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Southern Living. This has a beautiful presentation! I sometimes scale the amounts way back to serve just me :) Great lunch salad too! I love having the starchy carbs in there! I also use just plain old red potatoes for this a lot of the time. Also, I usually cube potatoes before boiling. Also, I very rarely peel them because I love all the nutrients in the peel! Since I don't like raw tomatoes, I will leave them out. Sometimes I will sub sun-dried in their place! Prep-time does not include cooling time for potatoes, and cook time is assembly time. Ingredients:
3 lbs yukon gold potatoes |
3/4 teaspoon salt |
1 (16 ounce) bottle olive oil-and-vinegar dressing, divided |
8 cups mixed salad greens |
2 large avocados |
1 tablespoon fresh lemon juice |
3 large tomatoes, seeded and diced |
12 small green onions, sliced |
2 cups shredded sharp cheddar cheese |
4 ounces crumbled blue cheese |
6 -8 slices bacon, cooked and crumbled |
fresh ground pepper |
Directions:
1. Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
2. Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
3. Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
4. Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
5. Sprinkle with pepper. Serve with remaining dressing.
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