Lettuce Wedge and Potato Salad

By Chez_Alexander

Ingredients

• 1 cup thinly sliced red onion
• 3 TBS cider vinegar
• 1/4 lb baby red potatoes
• 1/4 lb green beans, trimmed
• 1 thick-cut bacon sliced, diced
• 1 TBS olive oil
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 head Bibb lettuce, cut into 4 wedges
• 3 radishes, thinly sliced
• 1 TBS fresh chives, chopped

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Place onion and vinegar in a small bowl; toss to coat.

2. Place potatoes in a medium saucepan; cover with water to 2 inches above potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Remove potatoes from pan with a slotted spoon; cool slightly. Thinly slice potatoes. Bring water in pan to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain. Rinse beans under cold water; drain.

3. Cook bacon in a small skillet over medium heat 6 minutes or until crisp. Remove from heat. Drain vinegar from onions into skillet with bacon and drippings. Add oil, mustard, salt, and pepper, stirring with a whisk. Arrange lettuce wedges on 4 plates; top evenly with onion, potatoes, green beans, and radishes. Drizzle with vinaigrette, and sprinkle with chives.

Makes 4 servings. Each serving = 2 Weight Watchers points.