Crispy Bacon With Wensleydale and Cranberry

Total Time
10mins
Prep 10 mins
Cook 0 mins

This is one of the nicest salads I've ever made. In fact my husband who is very adverse to green foods loves it. It's very, very tasty! Wensleydale is a pale, mild and crumbly soft cheese - the version made with cranberries is best for this recipe. I got this recipe from a sheet of recipes handed out at a cookery demonstration.

Ingredients Nutrition

Directions

  1. Place all the dressing ingredients in a small container and cover with a lid. Shake well and leave aside.
  2. Heat the oil in a frying pan and fry the bacon until crisp, remove and fry bread cubes until golden and crisp. Drain on kitchen paper and keep warm.
  3. Divide salad leaves between 4 serving plates and sprinkle over the crumbed cheese, walnuts and sunblush tomatoes.
  4. Sprinkle the cooked bacon and croutons on top then drizzle over the dressing.

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