2 tablespoons chopped pecans (or use any other favorite nuts you like)
2 medium English cucumbers
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
Salad dressing to taste (any sort of vinaigrette will work great)
Instructions
Place chopped pecans in a single layer in a shallow pan. Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
Using a mandoline slicer or a vegetable peeler (and being super careful because mandolines are sharp!), cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings and secure with a toothpick.
Stand rings upright on 4 serving plates. 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.