BABY BLUE SALAD

 

  • Cooking Time: 10 (for pecans)
  • Servings: 6
  • Preparation Time: 20

Ingredients

  • ¾ lb mixed salad greens
  • Balsamic Vinaigrette*
  • 4 oz bleu cheese, crumbled
  • 2 oranges, peeled and cut into thin slices
  • 1 pint strawberries, quartered
  • Sweet and Spicy Pecans**
  • ---*Balsamic Vinaigrette---
  • ½ cup balsamic vinegar
  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup olive oil
  • ---**Sweet and Spicy Pecans---
  • ¼ cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 tbsp sugar
  • 1 tbsp chili powder
  • ⅛ tsp ground red pepper

Directions

  • Toss greens with Balsamic Vinaigrette and crumbled bleu cheese.
  • Place on 6 individual plates.
  • Arrange orange slices over greens.
  • Sprinkle with strawberries.
  • Top with Sweet-and-Spicy Pecans.
  • ---Balsamic Vinaigrette---
  • Whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, minced shallots, salt and pepper until blended.
  • Gradually whisk in olive oil.
  • ---Sweet and Spicy Pecans---
  • Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves.
  • Add pecan halves, and soak 10 minutes.
  • Drain, discarding sugar mixture.
  • Combine 2 tablespoons sugar, chili powder and red pepper.
  • Add pecans, tossing to coat.
  • Place on a lightly greased baking sheet.
  • Bake in oven at 350° F for 10 minutes or until pecans are golden brown, stirring once.

Notes

Author Credit: Debbie O’Donovan

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