Bacon-Blue Cheese Salad With White Wine Vinaigrette

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READY IN: 43mins
Recipe by Manami

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 Nutrition


  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.
  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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