Bacon Blue-Cheese Salad with White Wine Vinaigrette

Serving this salad in cucumber rings as pictured will give you major presentation points for a special occasion


2 tablespoons chopped pecans

2 medium cucumbers, peeled

3 cups mixed baby greens

2 cooked thick-cut bacon slices halved

1/3 cup shredded or matchstick carrots

1/2 cup crumbled blue cheese

How to Make It

Step 1 Place chopped pecans in a single layer in a shallow pan.

Step 2 Bake at 350 degrees for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

Step 3 Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visable. Discard cucumber core.

Step 4 Make a ring with the cucumber strips inside a small, see through glass bowl.

Step 5 Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tablespoon White Wine Vinaigrette, and serve with remaining vinaigrette.

Step 6 Note: Y-shaped vegetable peelers can be found at most kitchen, home goods and discount store.

White Wine Vinaigrette


1/4 cup white wine vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup olive oil

Salt and freshly ground pepper to taste

How to Make It

Whisk together 1/4 cup white wine vinegar and next 3 ingredients until blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week.

Makes 4 servings

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