Bleu Cheese And Bacon Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 3 | lb | New potatoes, peeled |
| 1/3 | c | Dry white wine |
| 1/3 | c | Chicken broth |
| 1/3 | c | Minced parsley |
| 1/3 | c | Sliced scallions |
| 8 | oz | Bleu cheese |
| 3/4 | c | Vinaigrette dressing |
| 1/4 | lb | Bacon, fried and crumbled |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
Steam new potatoes, let them cool slightly, and quarter them. In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently. Chill overnight. Transfer salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature. Yield: 8 servings. KIM EUBANKS (MRS. ROBERT, III) REFRIGERATE OVERNIGHT. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 147
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 29.2mg
Sodium: 440.2mg
Potassium: 122.4mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 9.9g