Spring Salad with Bacon, Cucumber, and White Wine Vinaigrette

I don't know about you,
but I always order the salad to start my meal when I'm eating out.
There is something about starting a fancy meal with a fancy salad that makes me happy.

I love when it has lots of ingredients, textures, and flavors.
No plain jane salads for this girl.

I made this salad this Easter and it was so easy,
but really satisfied my needs for texture, flavor, and presentation.

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.



  1. I ALWAYS order a salad, too. Always. This is beautiful.

  2. Sabrina, this salad looks delicious! Beautiful presentation!


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