About
Simple to pull together, this bacon, blue cheese and pecan salad is the perfect marriage of sweet and salty with a tangy twist of blue cheese. Served on a bed of arugula and red cabbage, this vibrant salad is a welcome treat for any dining table.
Ideal for a lazy weekend or to brighten up your working lunch, this salad is packed with flavor and healthful fats.
Ingredients
- 3 medium slice (yield after cooking) bacon
- ½ cup, halves pecans
- 1 cup arugula
- 1 cup, chopped red cabbage
- 1 clove garlic
- 3 ounce blue cheese by castello
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- ¼ cup olive oil
- ½ lemon yields lemon juice raw
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the pecans to a dry pan over a low/medium heat. Toast for 4-5 minutes until fragrant.
- Add the cabbage and arugula to a large mixing bowl and combine.
- Season the salad and stir through the toasted pecans. Reserve to one side.
- Slice the bacon into small strips and add to a dry pan over a medium heat. Fry gently until crisp.
- To make the dressing, add 1/2 of the blue cheese to a food processor with the olive oil, mayo, lemon juice, garlic and sour cream.
- Season to taste and blend to a smooth liquid.
- To serve, scatter the bacon over the salad and top with the remaining crumbled blue cheese. Drizzle over the dressing to complete.
Nutrition Facts
- Servings: 3
- Calories: 475.4kcal (per serving)
- Fat: 46.4g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 11.8g (per serving)
