Baby Blue Salad

By LRay

Southern Living, January 2001, page 114.

Ingredients

• Salad
• 1 (5-ounce) bag mixed spring salad greens
• 2 ounces crumbled blue cheese
• 1 orange, peeled and sectioned
• 1/2 pint fresh strawberries, quartered
• 1/2 cup Sweet-and-Spicy Pecans
• Balsamic Vinaigrette
• Balsamic Vinaigrette Ingredients
• 1/2 cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 garlic cloves, minced
• 2 small shallots, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup olive oil
• Sweet-and-Spicy Pecans Ingredients
• 1/4 cup sugar
• 1 cup warm water
• 1 cup pecan halves
• 2 tablespoons sugar
• 1 tablespoon chili powder
• 1/8 teaspoon ground red pepper

Preparation

Step 1

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.