Bacon-Blue Cheese Salad With White Wine Vinaigrette |
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Prep Time: 35 Minutes Cook Time: 8 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Southern Living, April 2007. Let the pecans cool for 30 minutes. These look so pretty sitting nestled in their cucumber cups. They taste as pretty as they look! Ingredients:
2 tablespoons chopped pecans |
2 medium cucumbers, peeled |
3 cups mixed baby greens |
2 slices bacon, strips halved (crispy cooked thick bacon) |
1/3 cup shredded carrots or 1/3 cup matchstick carrot |
1/4 cup crumbled blue cheese |
salt, to taste |
fresh ground black pepper, to taste |
1/4 cup white wine vinegar |
1 tablespoon dijon mustard |
1 garlic clove, minced |
1 teaspoon sugar |
1/2 cup olive oil |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Place chopped pecans in a single layer in a shallow pan.
2. Bake at 350ºF for 8 minutes or until lightly toasted, stirring occasionally.
3. Let cool 30 minutes or until completely cool.
4. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible.
5. Discard cucumber core.
6. Shape largest cucumber slices into 4 (2 1/2-to 2 3/4-inch-wide) rings.
7. Wrap evenly with remaining cucumber slices.
8. Stand rings upright on 4 serving plates.
9. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans.
10. Sprinkle with salt and pepper to taste.
11. WHITE WINE VANAIGRETTE:.
12. Whisk together all ingredients except for the oil until well blended.
13. Add oil in a slow, steady stream, whisking constantly, until smooth.
14. Whisk in more salt and pepper to taste, if needed.
15. Drizzle each salad with 1 tablespoon White Wine Vinaigrette, and serve with remaining vinaigrette.
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