Romaine and Loaded Potato Salad
Ingredients
- 1 (3-lb) bag small red potatoes
- 3 Tbsp olive oil
- 1 (12-oz) pkg sliced bacon, chopped
- 2 heads romaine lettuce, chopped
- 2 tomatoes, chopped
- 1 cucumber, cut into half-moons
- 1 cup shredded Cheddar cheese
- 4 green onions, sliced
- 1 cup Ranch dressing
Instructions
- Preheat oven to 425°F. Cut potatoes into thin wedges, and toss with oil on a foil-lined rimmed baking sheet; season lightly with salt and pepper.
- Bake 20 to 25 minutes or until potatoes are browned and tender; cool slightly.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain.
- Toss together lettuce, tomatoes, cucumber, cheese, green onions, and desired amount of dressing in a large bowl.
- Arrange potatoes on 6 plates; top with salad mix, and sprinkle with bacon.
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