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Cucumber Wrap Salad with Bacon and Blue Cheese
- 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
- Salad dressing to taste (any sort of vinaigrette will work great)
- Directions1. 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 (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 vinaigrette.
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