Sunday, 10 January 2010

Cobb Salad

6 large Yukon Gold potatoes
3/4 tsp salt
4 cups mixed ice berg lettuce and spinach leaves
2 large avocados
3 large tomatoes, seeded and diced
1 bunch green onions, sliced
2 cups shredded cheese
8 slices bacon, cooked and crumbled
1 bottle oil and vinegar dressing (or paul newmans ceasar dressing)

Cook potatoes in boiling water until tender. Drain and cool slightly, peel and cut into cubes. (Don't wait too long to peel or it will be difficult to get the skins off)

Sprinkle potatoes with salt and pour half the dressing, gently toss. Cover mixture and chill at least 2 hours or overnight.

Arrange salad greens evenly on a large platter. Peel and chop avocados. Arrange potatoes, avocados, green onions, tomatoes and cheese in rows over top of the salad greens. Cover with remaining dressing.

Serves 8-10.

photo from Simply Recipes here: Cobb Salad Best Blogger Tips

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