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Bacon-Blue Cheese Salad With White Wine Vinaigrette

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“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!”
READY IN:
43mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.
  11. WHITE WINE VANAIGRETTE:
  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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