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Cucumber Wrap Salad with Bacon and Blue Cheese
Ingredients
  • 2 tablespoons chopped pecans
  • 2 medium cucumbers, peeled
  • 3 cups mixed baby greens
  • 2 cooked thick-cut bacon slices, halved
  • ⅓ cup shredded or matchstick carrots
  • ¼ cup crumbled blue cheese
  • Salt and freshly ground pepper to taste
  • Salad dressing to taste (any sort of vinaigrette will work great)
Instructions
  1. 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 mandoline slicer or a vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. 4. Shape largest cucumber slices into 4 (2½- to 2¾-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 vinaigrette.

Recipe adapted from My Recipes [3]

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Article printed from Framed Cooks: http://www.framedcooks.com