Spring Cobb Salad With Mustard Vinaigrette
Recipe: #8580
March 12, 2013
Categories: Salads, Potato Salad, Vegetable Salad, Side Dishes, Eggs, Potatoes, Baby Shower, Brunch, Easter, Fathers Day July 4th, Mothers Day, Picnic, Diabetic, Gluten-Free, Sugar-Free, Fresh Tomatoes, 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 is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (180.7 g)
- Calories 175.9
- Total Fat - 9.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 108.7 mg
- Sodium - 287.3 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 4.5 g
- Sugars - 3.4 g
- Protein - 7.7 g
- Calcium - 58.3 mg
- Iron - 2.9 mg
- Vitamin C - 13.9 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
No special items needed.
6 Reviews
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