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Baby Blue Salad

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Member since 2014

Serves 6 | Prep Time 20 | Cook Time 10 (for pecans)


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

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.

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