Bacon-Blue Cheese Salad With White Wine Vinaigrette

• 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

1. Place chopped pecans in a single layer in a shallow pan.
2. Bake at 350u0b0 for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
3. Using a Y-shaped 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 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.
6. Note: Y-shaped vegetable peelers can be found at most kitchen, home goods, and discount stores from $99 to $

pecans, cucumbers, mixed baby greens, bacon, matchstick carrots, blue cheese, salt

Taken from www.myrecipes.com/recipe/bacon-blue-cheese-salad-with-white-wine-vinaigrette (may not work)