Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup vegetable oil
- 2 tablespoons white wine vinegar
- 3 tablespoons mayonnaise
- Carbohydrate 13 g(4%)
- Cholesterol 31 mg(10%)
- Fat 37 g(56%)
- Fiber 1 g(4%)
- Protein 7 g(15%)
- Saturated Fat 8 g(38%)
- Sodium 263 mg(11%)
- Calories 405
Preparation Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper. Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
Preparation Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper. Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
