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
Preparation
In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
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.
In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.
