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Cobb Potato Salad

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  • Prep Time 25 min
  • Total Time 2 hr 45 min
  • Servings 8

Potatoes, vegetables and bacon tossed together - a cheesy salad fit for meal accompaniment at any fall gathering.

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

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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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
,
% Daily Value
Total Fat
32g
32%
(Saturated Fat
10g,
10%
),
Sodium
620mg
620%;
Total Carbohydrate
23g
23%
(Dietary Fiber
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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