Kentuckiana Bleu Salad

Kentuckiana Bleu Salad

serves 4

for the salad:

1 head of romaine lettuce, washed and cut into 3/4 inch strips

8 oz spring mix

5-6 mandarin orange segments per salad

1 1/2 oz crumbled bleu cheese per salad

3 slices cooked bacon per salad

1 TBSP shelled walnuts per salad

1 TBSP dried cranberries per salad

2 thinly sliced cucumber slices per salad, lengthwise-at least 6 inches long

for the dressing, blend in Cuisinart or food processor:

1 1/2 cups any style ranch dressing

1/2 cup olive oil

1/4 cup apple cider vinegar

2 oz bleu cheese

salt and pepper to taste

1 tsp sugar (optional)

Make a ring out of the cucumber by putting the final inch of two separate slices together in an overlapping fashion and then connect the other two ends the same way.  Place the ring or cucumber cup on a salad plate.  Toss the two lettuce types together and add the walnuts and dried cranberries.  While mixing pour in the dressing slowly until lettuce is coated to your liking.  Fill the cucumber cup with 1/4 of the mixed salad.  Arrange the oranges on top along with the bacon strips.  Crumble the bleu cheese around the outside  of the cucumber cup or on top (for the real bleu cheese lovers).