Ingredients for Butter Lettuce Salad With Bacon Dried Cherries And Roquefort Vi
- 4 slices bacon
- 1/4 cup mayonnaise
- White Wine Vinegar
- Vegetable Oil
- Roquefort Cheese
- 5 ounces butter lettuce leaves
- 1/2 cup dried cherries
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How to Make Butter Lettuce Salad With Bacon Dried Cherries And Roquefort Vi
- Cook 4 slices bacon in a heavy medium skillet over medium heat until brown and crispy (about 8-10 minutes).
- Transfer bacon to a paper towel-lined plate to drain. Crumble when cool.
- In a small bowl, whisk together 1/4 cup mayonnaise and 1 tablespoon red wine vinegar.
- Gradually whisk in 1/4 cup olive oil until emulsified. Stir in 2 ounces crumbled Roquefort cheese.
- Season dressing with salt and freshly ground black pepper to taste.
- In a large bowl, gently toss 5 ounces butter lettuce leaves, 1/4 cup dried cherries, and half of the crumbled bacon with enough dressing to coat.
- Divide salad among 6 plates.
- Top with remaining cherries and bacon. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
36g
Carbs
1g
