Approximate cooking time: 30 minutes (for potatoes)
Serves 6
Ingredients:
- 1 1/2 pounds Yukon gold potatoes
- 8 cups mixed salad greens
- 2 large avocados
- 1 tablespoon fresh lemon juice
- 2 large tomatoes, seeded and diced
- 1 onions, diced
- 2 cups shredded sharp Cheddar cheese
- 4 oz crumbled blue cheese
- 6 to 8 slices bacon, cooked and crumbled
- oil and vinegar
- salt and ground pepper, to taste
Directions:
- Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes. 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.
- Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
- Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper.
- Serve with remaining dressing.
Photo Credit: Southern Living