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Bacon, Blue Cheese & Pecan Salad


3 slices bacon

1 cup arugula

1 cup red cabbage

1/2 cup pecans

1 garlic clove

3 ounces blue cheese

1 tablespoon mayo

1 tablespoon sour cream

1/2 lemon, juiced

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Directions for Salad:

Add pecans to a hot dry pan over medium heat, toast for 3/4 minutes or until fragrant. Make sure you shake the pan every minute so that they don’t brown.

Add the cabbage and arugula to a large bowl and combine. Season with the salt, pepper and onion powder and stir in the toasted pecans. Set aside

Add the bacon to the same dry pan you toasted the pecans on medium heat, fry until crispy.

Dressing for Dressing:

Add 1/2 of the blue cheese into a food processor (you could also use an emulsion blender), olive oil, mayo, sour cream, lemon juice, and garlic.

Season with salt and pepper to taste and blend until smooth. Pop into fridge to keep cold until you're ready to serve.

To serve, scatter the bacon over the salad and top with the remaining crumbled blue cheese and drizzle the dressing over to complete.

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