Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

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

Recipe by Southern Living April 2007

Gallery

Beth Dreiling; Styling: Lisa Powell Bailey

Recipe Summary

prep:
35 mins
bake:
8 mins
cool:
30 mins
total:
1 hr 13 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped pecans in a single layer in a shallow pan.

    Advertisement
  • Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

  • Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.

  • 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.

  • 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 $99 to $

Advertisement
Advertisement