Does the title of this post have you drooling already? Well it should. We found this interesting recipe a couple of weeks ago and thought we would give it a whirl. Plus, who can turn down a recipe with bacon in it?
It is essentially a cobb salad with a twist and here is what you will need:
- 1 pound baby red potatoes, quartered
- 1/3 cup sliced green onions
- Ranch dressing
- 2 large avocados
- 1 tablespoon fresh lemon juice
- 6 cups shredded romaine lettuce
- 1 pt. grape tomatoes, halved
- 1 cup (4 oz.) shredded white Cheddar cheese
- 1-2 hard-boiled eggs
- 6 cooked bacon slices, crumbled
The original recipe included blue cheese dressing and crumbles, but since I really dislike blue cheese, we substituted the dressing with Ranch dressing and instead of blue cheese crumbles, we added chopped eggs.
Boil your cut potatoes in salted water for 15 to 20 minutes or until tender; drain.
Toss your potatoes with green onions and 1/3 cup vinaigrette (ranch dressing); season with salt and pepper to taste.
Cover and chill 2 to 24 hours. When we cooked this recipe, we didn’t realize we were supposed to chill for 2-24 hours so we put it in the refrigerator for about 1 hour and then the freezer for about 20 minutes and it did the trick although Jamie had it for lunch the next day and said it tasted even better.
While that mixture is cooling, cook your bacon. A fancy trick we learned up in South Dakota is to bake the bacon in an oven. Line a baking sheet with aluminum foil and place your bacon on there. Place in a cool oven and turn the temperature to 400 degrees. It takes about 16-18 minutes but will provide a clean and less painful alternative to cooking on the stove and tastes just as good.
Peel and chop your avocado.
Jamie makes killer guacamole, so she has the avocado dicing down to a science. Add your avocado, lemon juice, lettuce, tomatoes, egg, and cheddar cheese to a bowl and toss.
Arrange your salad on a plate and top with the potato mixture and then the bacon. Serve with the remaining dressing.
It was pretty good and very filling. When we made this recipe, we halved it. And now to torture you, here is another shot of that delicious bacon!