Bacon-Blue Cheese Salad With White Wine Vinaigrette

Prep: 35 min., Bake: 8 min., Cool: 30 min. Serving this salad in cucumber rings makes it extra special.

Yield: Makes 4 servings

Ingredients

• 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

Preparation

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.