Baby Blue Salad

Southern Living, January 2001, page 114.

Baby Blue Salad

Photo by LRay W.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Salad

  • 1

    (5-ounce) bag mixed spring salad greens

  • 2

    ounces crumbled blue cheese

  • 1

    orange, peeled and sectioned

  • ½

    pint fresh strawberries, quartered

  • ½

    cup Sweet-and-Spicy Pecans

  • Balsamic Vinaigrette

  • Balsamic Vinaigrette Ingredients

  • ½

    cup balsamic vinegar

  • 3

    tablespoons Dijon mustard

  • 3

    tablespoons honey

  • 2

    garlic cloves, minced

  • 2

    small shallots, minced

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    cup olive oil

  • Sweet-and-Spicy Pecans Ingredients

  • ¼

    cup sugar

  • 1

    cup warm water

  • 1

    cup pecan halves

  • 2

    tablespoons sugar

  • 1

    tablespoon chili powder

  • teaspoon ground red pepper

Directions

Preparation: Salad Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette. Preparation: Balsamic Vinaigrette Whisk together first 7 ingredients until blended. Gradually whisk in olive oil. Preparation Sweet-and-Spicy Pecans Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain; discard liquid. Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet. Bake at 350° for 10 minutes or until golden brown, stirring once.


Nutrition

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