What’s not to love about this bacon blue cheese house salad with sweet basil vinaigrette? Mix of tender spring lettuces tossed with crispy bacon, stinky crumbled blue cheese, buttery, toasted pine nuts and briny olives is then drizzle with a homemade sweet basil vinaigrette. It’s a delicious flavor punch to your palate.
Another stellar weekend for the McNamara family! Pat and I got some more fishing in while the girls were in school Friday, I’m still in the lead for the most fish caught (me 7, Pat 5). Did I mention he is the super outdoorsy guy who’s been hunting and fishing his entire life? And I’m beating him. Ha!
Later Friday evening, we checked out a local street taco joint and I was inspired by some items on their menu and plan to test out some new recipes in the coming weeks. The remainder of the weekend we just hung out; Malloree went to the beach with her friend, without a parent. Seriously, how is she old enough for this?? Meanwhile Haileigh had one of her best friends over and we picked up pizza and breadsticks and later went on an evening boat ride.
Truth be told, rarely do I cook on the weekend. Usually Pat will grill and I sort of get to take a break from the kitchen. It’s appreciated, because by Friday I’m just done and if I have to wash one. more. dish… However I never do mind making a salad, especially one that calls for bacon and blue cheese. For reals, have you met me?
This salad is pretty much based on a salad Pat and I would order years ago at our then favorite Italian restaurant. This is the salad that began my love affair with blue cheese. Back then we would order it with the blue cheese on the side, now we have it scattered all over and under.
First things first, make the sweet basil vinaigrette.
To Make This Bacon Blue Cheese Salad You Will Need:
- thick-cut apple wood smoked bacon
- 2 to 3 ounces blue cheese
- toasted pine nuts
- kalamata olives
- sweet basil vinaigrette
- freshly ground black pepper
Bacon, blue cheese and olives, three of my favorite food groups. Put them in a salad and top it with the most amazing sweet basil vinaigrette. Did I mention olives? Oh it’s such a crazy thing to mix bacon and blue cheese with Greek kalamata olives but trust me on this.
After you have prepared the vinaigrette, cook 6 strips of apple wood smoked bacon in a skillet until crisp, then roughly chop.
In a dry skillet, toast 1/3 cup pine nuts over medium to medium-low until golden and fragrant.
Gather the rest of the ingredients; your favorite blend of spring or power lettuces blends, kalamata olives, black pepper and don’t forget the sweet basil vinaigrette.
There’s no wrong way to build this bacon blue cheese house salad, just pile up the leafy green lettuces and top with crumbled bacon, blue cheese and the toasted pine nuts. Lastly scatter the olives and add a few grinds of fresh black pepper.
Drizzle with the vinaigrette and serve.
This bacon blue cheese house salad with sweet basil vinaigrette salad works with just about any main dish; pizza, grilled steak or chicken or even your favorite pasta. It’s a symphony of flavors in the most delicious harmony. In fact, I did grill last night. Pat went golfing so I was forced to cook and served warm slices of grilled chicken on the salad I had leftover. It was phenomenal to say the least.
Enjoy! And if you give this Bacon Blue Cheese House Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Bacon Blue Cheese House Salad with Sweet Basil Vinaigrette
Ingredients
- 1 recipe sweet basil vinaigrette
- 6 strips Applewood smoked bacon
- 2 to 3 ounces blue cheese
- 1/3 cup toasted pine nuts
- 1/2 cup kalamata olives
- freshly ground black pepper
Instructions
- Prepare the vinaigrette.
- In a skillet, cook the bacon until crispy. Drain and cool on a paper towel lined plate, then chop.
- Then in a dry skillet, add the pine nuts and heat on medium and toss occasionally until toasted.
- Place the lettuces on a platter or in a large serving bowl. Top with chopped bacon, crumbled blue cheese and toasted pine nuts.
- Scatter the kalamata olives and drizzle with the sweet basil vinaigrette and a few grinds of freshly ground black pepper.
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I made the vinaigrette last night to put on my steak salad and oh my!! I think I could have drank the whole bottle. SO good! Sweet, spicy, tangy….it had it all. Definitely going in my rotation for dressing salads. Thanks for a great recipe.
I’m SO glad, Dianne! It has been a personal favorite of mine for forever. Thank YOU for taking the time to make this recipe and leave such an excellent review, I really do appreciate it!
You are the greatest with your dressings!!!
Thank you, Christine!❤️