CRISPY BACON WITH WENSLEYDALE AND CRANBERRY
This is one of the nicest salads I've ever made. In fact my husband who is very adverse to green foods loves it. It's very, very tasty! Wensleydale is a pale, mild and crumbly soft cheese - the version made with cranberries is best for this recipe. I got this recipe from a sheet of recipes handed out at a cookery demonstration.
Provided by Aileen2
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place all the dressing ingredients in a small container and cover with a lid. Shake well and leave aside.
- Heat the oil in a frying pan and fry the bacon until crisp, remove and fry bread cubes until golden and crisp. Drain on kitchen paper and keep warm.
- Divide salad leaves between 4 serving plates and sprinkle over the crumbed cheese, walnuts and sunblush tomatoes.
- Sprinkle the cooked bacon and croutons on top then drizzle over the dressing.
Nutrition Facts : Calories 390.4, Fat 35.3, SaturatedFat 7.1, Cholesterol 15.4, Sodium 359.3, Carbohydrate 14.2, Fiber 0.6, Sugar 2.5, Protein 4.5
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