Bacon-Blue Cheese Salad With White Wine Vinaigrette

Gluten Free
Health score
3%
Bacon-Blue Cheese Salad With White Wine Vinaigrette
35 min.
4
281kcal

Suggestions


Indulge in a delightful culinary experience with our Bacon-Blue Cheese Salad with White Wine Vinaigrette, a perfect blend of flavors and textures that will tantalize your taste buds. This gluten-free dish is not just a salad; it's a celebration of fresh ingredients and savory goodness, making it an ideal side dish, antipasti, or even a light snack.

Imagine the rich, creamy crumbles of blue cheese mingling with the crispy, smoky essence of thick-cut bacon, all while being complemented by the refreshing crunch of cucumbers and the vibrant colors of shredded carrots. The addition of toasted pecans adds a delightful nuttiness, elevating this salad to a whole new level. Each bite is a harmonious balance of flavors that will leave you craving more.

Ready in just 35 minutes, this salad is perfect for busy weeknights or elegant gatherings. The homemade white wine vinaigrette ties everything together, providing a zesty finish that enhances the freshness of the ingredients. Whether you're hosting a dinner party or simply looking for a nutritious and satisfying meal, this Bacon-Blue Cheese Salad is sure to impress your guests and satisfy your cravings. Dive into this delicious dish and enjoy a burst of flavor with every forkful!

Ingredients

  • 0.3 cup cheese blue crumbled
  • 0.3 cup carrots shredded
  • medium cucumber peeled
  • cups the salad mixed
  • tablespoons pecans chopped
  • servings salt and pepper freshly ground to taste
  • slices bacon thick-cut cooked halved
  • servings wine 

Equipment

  • frying pan
  • oven
  • peeler

Directions

  1. Place chopped pecans in a single layer in a shallow pan.
  2. Bake at 350 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. Discard cucumber core.
  5. 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.
  6. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans.
  7. Sprinkle with salt and pepper to taste.
  8. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.
  9. Note: Y-shaped vegetable peelers can be found at most kitchen, home goods, and discount stores from $99 to $

Nutrition Facts

Calories281kcal
Protein12.71%
Fat67.02%
Carbs20.27%

Properties

Glycemic Index
28.46
Glycemic Load
1.21
Inflammation Score
-9
Nutrition Score
9.9578260960786%

Flavonoids

Cyanidin
0.54mg
Delphinidin
0.36mg
Malvidin
0.09mg
Catechin
1.49mg
Epigallocatechin
0.28mg
Epicatechin
0.85mg
Epigallocatechin 3-gallate
0.12mg
Hesperetin
0.59mg
Naringenin
0.56mg
Luteolin
0.01mg
Kaempferol
0.04mg
Myricetin
0.02mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:281.17kcal
14.06%
Fat:13.37g
20.57%
Saturated Fat:4.3g
26.87%
Carbohydrates:9.1g
3.03%
Net Carbohydrates:7.62g
2.77%
Sugar:3.54g
3.94%
Cholesterol:18.21mg
6.07%
Sodium:434.5mg
18.89%
Alcohol:15.14g
100%
Alcohol %:5.99%
100%
Protein:5.71g
11.41%
Vitamin A:2268.97IU
45.38%
Manganese:0.53mg
26.65%
Phosphorus:135.42mg
13.54%
Vitamin C:10.86mg
13.16%
Vitamin B6:0.24mg
11.79%
Potassium:404.56mg
11.56%
Magnesium:41.5mg
10.37%
Vitamin B1:0.14mg
9.31%
Vitamin K:9.61µg
9.15%
Copper:0.17mg
8.41%
Calcium:83.79mg
8.38%
Folate:32.8µg
8.2%
Selenium:5.41µg
7.73%
Zinc:1.1mg
7.33%
Vitamin B2:0.12mg
7.16%
Vitamin B3:1.33mg
6.67%
Vitamin B5:0.66mg
6.61%
Iron:1.07mg
5.93%
Fiber:1.48g
5.93%
Vitamin B12:0.19µg
3.22%
Vitamin E:0.27mg
1.79%
Source:My Recipes