Warm Caesar Potato Salad
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
red skinned potatoes
cubed |
*
|
| 1 | small |
romaine lettuce
|
*
|
| ¾ | cup |
salad dressing, caesar
|
* |
| ½ | cup |
Parmesan cheese
grated |
|
| 4 | strips |
bacon
cooked and crumbled |
|
| ½ | cup |
croutons
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
red skinned potatoes
cubed |
*
|
| 1 | small |
romaine lettuce
|
*
|
| 177 | ml |
salad dressing, caesar
|
* |
| 118 | ml |
Parmesan cheese
grated |
|
| 4 | strips |
bacon
cooked and crumbled |
|
| 118 | ml |
croutons
|
*
|
Directions
Cook potatoes until tender, about 10 minutes.
Drain and set aside.
Keep warm.
Line a large salad bowl or platter with torn lettuce leaves.
Pour dressing and half of the cheese over potatoes, tossing to coat.
Spoon potatoes over lettuce.
Top with remaining cheese, bacon and croutons.
