Photo: Beth Dreiling; Styling: Lisa Powell Bailey
Recipe from Southern Living

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
  • 1/4 cup crumbled blue cheese
  • Salt and freshly ground pepper to taste
  • White Wine Vinaigrette


Prep Time:
Bake: 8 Minutes
Cool: 30 Minutes

  1. 1. Place chopped pecans in a single layer in a shallow pan.
  2. 2. Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
  3. 3. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.
  4. 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. 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.
  6. Note: Y-shaped vegetable peelers can be found at most kitchen, home goods, and discount stores from $6.99 to $19.95.

April 2007