Perfect Thanksgiving Salad

Mixed Salad with Blue Cheese and BaconThere is something to be said about the food that we can create during the seasons, and as much as I love barbecue and smoking in the summer months, I must say that I enjoy the bold and comfortable flavors of late autumn and early winter. For this past Thanksgiving, I wanted to bring a mixed green salad to the table, with the bold flavor of stilton blue cheese.


  • Mixed baby greens
  • Stilton blue cheese
  • Smoked Bacon, cooked and crumbled.


  • 1 tbsp baslamic vinegar
  • 2 tbsp sherry
  • 1 tbsp lemon juice
  • fresh black pepper
  • olive oil

Start by cooking the bacon. Once cooked, place on some paper towel to drain any excess oil. Next, add the greens to the bowl. In a seperate bowl, add all the dressing ingredients, with the exception of the olive oil. Get a whisk, and slowly add in the olive oil, continuing to whisk. Taste the dressing. It should be smooth and tart, but not too sour. If it is too sour, keep whisking in a bit more olive oil.

The goal is that you want this salad to have a very light dressing, not something that soaks the leaves.

When you are ready to serve, mix the dressing with the greens. (I like to plate individually). To your salad plate, add the greens, crumble a bit of the bacon on top, as well as the blue cheese. Serve with a bacon wrapped breadstick. Enjoy.

P.S. I have also used bacon wrapped figs on this one and it is truly delicious as well.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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