Spring Salad with Bacon, Cucumber, and White Wine Vinaigrette
(adapted from Southern Living)
Serves 6
For the salad:
3 medium cucumbers
3 cups spring mix baby greens
3 cooked thick-cut bacon slices, halved
1/3 shredded carrots
1/2 cup cherry tomatoes
2 tablespoons minced shallots
3 tablespoons pecans, roasted
1/4 cup shredded fontina cheese
salt and freshly ground pepper to taste
For the vinaigrette:
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon olive oil
salt and freshly ground pepper to taste
Using a Y-shaped vegetable peeler, cut cucumber into thin strips. Discard core. Shape cucumber slices into rings. Secure with a toothpick and stand upright on 4 serving plates.
Fill each cucumber ring with greens, carrots, cherry tomatoes, shallots, pecans, cheese, and piece of bacon.
To make the vinaigrette:
Whisk together 1/4 cup white wine vinegar and next 3 ingredients until well blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week.
(adapted from Southern Living)
Serves 6
For the salad:
3 medium cucumbers
3 cups spring mix baby greens
3 cooked thick-cut bacon slices, halved
1/3 shredded carrots
1/2 cup cherry tomatoes
2 tablespoons minced shallots
3 tablespoons pecans, roasted
1/4 cup shredded fontina cheese
salt and freshly ground pepper to taste
For the vinaigrette:
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon olive oil
salt and freshly ground pepper to taste
Using a Y-shaped vegetable peeler, cut cucumber into thin strips. Discard core. Shape cucumber slices into rings. Secure with a toothpick and stand upright on 4 serving plates.
Fill each cucumber ring with greens, carrots, cherry tomatoes, shallots, pecans, cheese, and piece of bacon.
To make the vinaigrette:
Whisk together 1/4 cup white wine vinegar and next 3 ingredients until well blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week.