Bacon-Blue Cheese Salad With White Wine Vinaigrette

Impress guests with simple-to-prepare Bacon-Blue Cheese Salad with White Wine Vinaigrette.

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 1/4

    cup crumbled blue cheese

  • Salt and freshly ground pepper to taste

  • White Wine Vinaigrette

  • 1/4

    cup white wine vinegar

  • 1

    tablespoon Dijon mustard

  • 1

    garlic clove, minced

  • 1

    teaspoon sugar

  • 1/2

    cup olive oil

  • Salt and freshly ground pepper to taste

Directions

1. Place chopped pecans in a single layer in a shallow pan. 2. Bake at 350ยบ for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. 3. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. 4. Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 4 serving plates. 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 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette. White Wine Vinaigrette 1. 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.

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