Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Bacon-Blue Cheese Salad




Source of Recipe


Southern Living, APRIL 2007






Recipe Introduction


Serving this salad in cucumber rings makes it extra special.







List of 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
  






Instructions



1. Place chopped pecans in a single layer in a shallow pan.
   
2. Bake at 350º 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.
   






Final Comments


Makes 4 servings

White Wine Vinaigrette

This recipe goes with Bacon-Blue Cheese Salad With 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

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 about 2/3 cup