Bacon-Blue Cheese Salad With White Wine Vinaigrette

Bacon-Blue Cheese Salad With White Wine Vinaigrette
Photo by Beth Dreiling

Ingredients

  • Salt and freshly ground pepper to taste
  • 1/3 cup shredded or matchstick carrots
  • 2 tablespoons chopped pecans
  • 2 medium cucumbers, peeled
  • Salt and freshly ground pepper to taste
  • ¼ cup crumbled blue cheese
  • 3 cups mixed baby greens
  • + 9 more ingredients
    • ¼ cup crumbled blue cheese
    • 2 tablespoons chopped pecans
    • 1/3 cup shredded or matchstick carrots
    • White Wine Vinaigrette
    • 3 cups mixed baby greens
    • White Wine Vinaigrette
    • 2 cooked thick-cut bacon slices, halved
    • 2 cooked thick-cut bacon slices, halved
    • 2 medium cucumbers, peeled

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

View full recipe at My Recipes

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