Butter Lettuce Salad with Bacon Dried Cherries and Roquefort Vi
Elevate your salad game with this Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette—a harmonious blend of flavors and textures that's perfect for any occasion. Soft, crisp butter lettuce forms the base of this elegant dish, complemented by the rich umami of crispy bacon and the sweet, tangy chewiness of dried cherries. A creamy Roquefort vinaigrette, enlivened with honey and Dijon mustard, ties everything together with a bold and sophisticated touch. Optional toasted walnuts add a delightful crunch, while the vibrant colors make it as beautiful as it is delicious. Ready in just 25 minutes, this show-stopping salad is ideal for both weeknight dinners and special gatherings. Keywords: butter lettuce salad, bacon, dried cherries, Roquefort vinaigrette, easy salad recipe, gourmet salad, quick dinner ideas.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 heads butter lettuce
- 6 slices bacon
- 0.5 cups dried cherries
- 0.25 cups Roquefort cheese
- 0.25 cups extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups raw walnuts (optional, for garnish)
Instructions
Rinse the butter lettuce under cold water, pat dry with a clean towel, and tear into bite-sized pieces. Place the lettuce in a large salad bowl.
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble into bite-sized pieces once cooled.
Sprinkle the dried cherries over the butter lettuce in the bowl.
If using, toast the walnuts in a dry skillet over medium heat for 2-3 minutes or until fragrant, then set aside to cool.
Prepare the Roquefort vinaigrette by whisking together the Roquefort cheese, olive oil, red wine vinegar, honey, and Dijon mustard in a small bowl until smooth and emulsified. Season with salt and black pepper to taste.
Top the salad with the crumbled bacon and, if desired, toasted walnuts for an extra crunch.
Drizzle the Roquefort vinaigrette over the salad just before serving. Gently toss to coat all ingredients evenly.
Divide into individual servings and enjoy immediately.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 17.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
