Cobb Salad

Total time : 2 hours 35 minutes          Makes 8 servings

1pound baby red potatoes, quartered
1/3              cup sliced green onions
1                 (11.5-oz.) bottle refrigerated blue cheese vinaigrette, divided
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
2                 ounces blue cheese, crumbled
6                 cooked bacon slices, crumbled
1.       Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.
2.       Peel and chop avocados; toss with lemon juice. Toss lettuce with avocado mixture, tomatoes, and next 2 ingredients. Arrange lettuce mixture on a large serving platter; top with potato mixture, and sprinkle with bacon. Serve with remaining vinaigrette.
       **TIP: I use Marie's Blue Cheese Vinaigrette**
Transform a Cobb salad into a potato salad by adding avocado, blue cheese, bacon, tomato and lettuce to boiled red potatoes.