Lettuce Wedge and Potato Salad
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.
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