Blue Cheese & Bacon Wedge Salad

Blue Cheese & Bacon Wedge Salad – Candy Coated Culinista

It seems like once a year I get a craving or blue cheese. I love blue cheese; but I rarest ever pick it up. Well craving a wedge salad I thought it would be a nice change to make a blue cheese dressing instead of the usual Caesar dressing.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
Wedge Salad

• 1 iceberg lettuce, washed and cut in half
• 12 grape tomatoes, halved
• 1/3 English cucumber, sliced
• 6 chives, finely diced
• 2 slices of bacon, crumbled
• Blue cheese, crumbled
Blue Cheese Dressing
• 3/4cup blue cheese
• 3 anchovies, finely diced
• ¼ cup sour cream
• ¼ cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• Sea salt, to taste
• Black pepper, to taste

Assembly
Wedge Salad

1. Wash lettuce and cut in half and drain cut side down on a paper towel.
2. Cut grape tomatoes, English cucumber, chives and set aside.
3. In a frying pan fry bacon and then crumbled and set aside with the crumbled blue cheese.
Blue Cheese Dressing
1. Using a bowl, break up the blue cheese and add in the anchovy and sour cream, until well incorporated.
2. Add in the sour cream, mayonnaise, lemon juice, salt and pepper.
3. Place lettuce cut side up in a plate and add tomatoes, cucumber, chives, bacon and blue cheese.
4. Drizzle dressing over and serve.

Tips
• Salad dressing can be kept for up until 1 week.

Please Enjoy

My thoughts
This is a rich, hearty and filling salad. This could work as an entrée depending on how big you lettuce head is. I enjoyed the combination of the creamy blue cheese into the dressing and the crunchy of the crispy bacon. I will be making this again as it is a wonderful starter for any guests.

Spring Superfood Salad

Spring Superfood Salad - Candy Coated Culinista

Spring Superfood Salad – Candy Coated Culinista

This is one of the best cooking club recipes I have done to date and it was so simple and flavourful. I would definitely use this for a dinner party as the salad course; it’s bright and just taste of the spring. See my picture here in their gallery.

Slightly altered from Chatelaine

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: 35 min.
Difficulty level is: Easy

Ingredients
Salad
• 2 oranges
• 2 red or pink grapefruit
• 3 medium red beets, peeled and chopped
• 3 medium yellow beets, peeled and chopped
• 2 cups baby spinach
• 2 cups mixed greens
• 2 cups baby romaine lettuce
• 1 large handful of organic grape tomatoes (purple, yellow & red), sliced half
• 1/3 red onion, sliced into thin rings
• Handful of sliced almonds
• 100g feta sliced
• Fresh dill, chopped
• Fresh cilantro chopped
• Fresh parsley, chopped
Mimosa Vinaigrette
• 2/3 cup orange juice
• ¼ cup extra virgin olive oil
• ¼ cup white wine vinegar
• 2 tbsp Dijon mustard
• 2 tsp agave nectar
• ¼ tsp sea salt
• ¼ tsp black pepper

Assembly
Salad
1. Preheat oven to 425° and roast beets for 35 minutes.
2. Peel the Oranges and grape fruit and slice into medium slices.
3. Prepare all the remaining ingredients and place on a plate.
4. Peel beets and cut in half and the slice about 1 cm thick.
5. You can toss the salad at this point or lay it out on the plate in a nice neat fashion.
6. Place feta on the side.
Mimosa Vinaigrette
1. Whisk all the salad ingredients together and drizzle over salad.
2. Serve.

Tips
• Don’t keep the salad dressing for the next day. The olive oil started to get hard and scab over the top of the dressing, not pleasant. I had made a little extra for lunch the next day and noticed the salad dressing I had put in a container had started to curdle in a sense.
• I roasted the beets as I didn’t want raw beets, but if you like raw beets you can try that also.
• Use any greens & herbs you like, baby kale, beet greens, swiss chard anything you like

Please Enjoy

My thoughts
I could have this every day and be quite content. Mr. C loved this salad too, lots of flavours and textures and the dressing which I didn’t have the highest expectations for tasted great. This salad is hearty and eats like a meal. If vegetarianism tasted and looked like this I could actually do it…. maybe.

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