Cobb Potato Salad

• 1 pound baby red potatoes, quartered
• 1/3 cup sliced green onions
• 1 (11.5-oz.) bottle refrigerated blue cheese vinaigrette, divided
• 2 large avocados
• 1 tablespoon fresh lemon juice
• 6 cups shredded romaine lettuce
• 1 pt. grape tomatoes, halved
• 1 cup (4 oz.) shredded white Cheddar cheese
• 2 ounces blue cheese, crumbled
• 6 cooked bacon slices, crumbled

1. Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.
2. Peel and chop avocados; toss with lemon juice. Toss lettuce with avocado mixture, tomatoes, and next 2 ingredients. Arrange lettuce mixture on a large serving platter; top with potato mixture, and sprinkle with bacon. Serve with remaining vinaigrette.
3. Note: We tested with Marie's Blue Cheese Vinaigrette.

red potatoes, green onions, cheese vinaigrette, avocados, lemon juice, shredded romaine lettuce, grape tomatoes, shredded white cheddar cheese, blue cheese, bacon

Taken from www.myrecipes.com/recipe/cobb-potato-salad (may not work)