Spring Cobb Salad With Mustard Vinaigrette
Recipe: #8580
March 12, 2013
Categories: Fresh Tomatoes, Lunch, Salads, Potato Salad, Vegetable Salad, Side Dishes, Eggs, Vegetables, Potatoes, Budget-Friendly, Cooking For A Crowd, No-Cook, Quick Meals, Baby Shower, Brunch, Easter, Entertaining, Father's Day, July 4th, Mother's Day, Picnic, Summer, Boil, Stove Top, Diabetic, Gluten-Free, Sugar-Free, Make it from scratch, Spring more
"Wether you serve this salad arranged on a platter or tossed in a bowl, everyone with love this hearty potato and veggie salad!"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (193 g)
- Calories 231.3
- Total Fat - 15.9 g
- Saturated Fat - 3.8 g
- Cholesterol - 119.9 mg
- Sodium - 656 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 3 g
- Sugars - 2.1 g
- Protein - 11.3 g
- Calcium - 60.2 mg
- Iron - 3.1 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large pot, combine potatoes with enough water to cover; over high heat, bring to boil.
Step 2
Reduce heat to medium; cook until tender about 15 - 18 minutes, adding green beans during last 5 minutes of cooking.
Step 3
Drain and cool under cold running water.
Step 4
Remove potatoes and cut into quarters.
Step 5
In a large nonstick skillet, cook bacon over medium-high heat until crisp, 7 - 8 minutes.
Step 6
Drain on paper towels.
Step 7
When cool enough to handle, cut into 1" pieces.
Step 8
In bowl, whisk oil, with vinegar, mustard, thyme, zest, salt (if using) and pepper.
Step 9
Line serving platter with lettuce; top with olives, green beans, cucumbers, potatoes, bacon tomatoes and hard boiled eggs.
Step 10
Drizzle with dressing.
Step 11
Or in a large serving bowl, toss all ingredients together.
Tips & Variations
No special items needed.
