Potato Cobb Salad

Ingredients

• 2 large avocados 
• 4 ounces cheese blue crumbled
• 6 slices bacon crumbled cooked
• 12 small green onions sliced
• 1 tablespoon juice of lemon fresh
• 8 cups salad greens mixed
• 16 ounce olive oil-and-vinegar dressing divided
• 10 servings pepper freshly ground to taste
• 0.8 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded
• 3 large tomatoes diced seeded
• 3 pounds yukon gold potatoes 

Equipment

Directions

1. Cook potatoes in boiling salted water to cover 30 minutes or until tender.
2. Drain and cool slightly. Peel and cut into cubes.
3. Sprinkle potatoes evenly with 3/4 teaspoon salt.
4. Pour 1 cup dressing over potatoes; gently toss. Reserve remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
5. Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
6. Arrange potatoe, avocado, tomatoe, and next 4 ingredients in rows over salad greens.
7. Sprinkle with pepper.
8. Serve with remaining dressing.