Photo by: Photo: Beth Dreiling; Styling: Lisa Powell Bailey

Bacon-Blue Cheese Salad With White Wine Vinaigrette

Serving this salad in cucumber rings as pictured will give you major presentation points for a special occasion.

  • Yield: Makes 4 servings


  • 2 tablespoons chopped pecans
  • 2 none medium cucumbers, peeled
  • 3 cups mixed baby greens
  • 2 none cooked thick-cut bacon slices, halved
  • 1/3 cup shredded or matchstick carrots
  • 1/4 cup crumbled blue cheese
  • none Salt and freshly ground pepper to taste
  • none White Wine Vinaigrette


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.

Note: Y-shaped vegetable peelers can be found at most kitchen, home goods, and discount stores from $6.99 to $19.95.


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Bacon-Blue Cheese Salad With White Wine Vinaigrette Recipe