Lettuce Wedge and Potato Salad

Lettuce Wedge and Potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup thinly sliced red onion

  • 3

    TBS cider vinegar

  • ¼

    lb baby red potatoes

  • ¼

    lb green beans, trimmed

  • 1

    thick-cut bacon sliced, diced

  • 1

    TBS olive oil

  • 1

    tsp Dijon mustard

  • ¼

    tsp kosher salt

  • ¼

    tsp black pepper

  • 1

    head Bibb lettuce, cut into 4 wedges

  • 3

    radishes, thinly sliced

  • 1

    TBS fresh chives, chopped

Directions

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.


Nutrition

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