Cobb Potato Salad ***SHARE SHARE*** Ingredients 1 lb small red potatoes, cut into quarters 1/3 cup sliced green onions (5 medium) 1 bottle (11.5 oz) refrigerated blue cheese vinaigrette dressing Salt and pepper to taste 2 large avocados, peeled, pitted and chopped 1 tablespoon fresh lemon juice 6 cups shredded romaine lettuce 1 pint grape tomatoes, cut in half 1 cup shredded white Cheddar cheese (4 oz) 1/2 cup crumbled blue cheese (2 oz) 6 slices bacon, crisply cooked, crumbled Directions 1 In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain. 2 In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours. 3 In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss. 4 To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing. ✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽ Follow me at https://facebook/KimlovesShawn Like my page https://facebook/toourselvesbetrue join our weightloss support group at https://facebook/groups/125010940977553/ Invite your friends to the group and come here daily for support and motivation!!!
Posted on: Tue, 01 Apr 2014 23:10:10 +0000
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