Ingredients:
6 unpeeled small red potatoes, cut into 1/2 inch cubes ( 3 cups)
1 cup frozen cut green beans
2 hard-boiled eggs
1/2 cup caesar salad dressing
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
4 slices cooked bacon, chopped
2 cups bit-size pieces romaine lettuce
Directions:
In 2-quart saucepan, place potatoes; add enough water to cover potatoes.
Heat to boiling, reduce heat to medium. Cook 5 minutes.
Add green beans.
Cook 4-6 minutes or until potatoes and beans are tender; drain.
Cool 15 minutes.
Peel and chop one of the eggs.
In medium bowl, mix dressing, basil, salt and pepper.
Add potatoes, beans, chopped egg and bacon; stir gently to mix.
Cover and refrigerate 1 hour.
Line serving plate with lettuce.
Spoon salad onto lettuce.
Peel and coarsely chop remaining egg; sprinkle over salad.
Servings: 6
Time preparation: 35 min.
Time total: 125 min.