Spring Cobb Salad With Mustard Vinaigrette
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!"
- 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
In large pot, combine potatoes with enough water to cover; over high heat, bring to boil.
Reduce heat to medium; cook until tender about 15 - 18 minutes, adding green beans during last 5 minutes of cooking.
Drain and cool under cold running water.
Remove potatoes and cut into quarters.
In a large nonstick skillet, cook bacon over medium-high heat until crisp, 7 - 8 minutes.
Drain on paper towels.
When cool enough to handle, cut into 1" pieces.
In bowl, whisk oil, with vinegar, mustard, thyme, zest, salt (if using) and pepper.
Line serving platter with lettuce; top with olives, green beans, cucumbers, potatoes, bacon tomatoes and hard boiled eggs.
Drizzle with dressing.
Or in a large serving bowl, toss all ingredients together.
Tips & Variations
No special items needed.