Baby Blue Salad
For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.
Ingredients:
| 2 (5-ounce) bags | mixed spring salad greens |
| 4 ounces | crumbled blue cheese |
| 2 | oranges, peeled and sectioned |
| 1 pint | fresh strawberries, quartered |
| 1 cup | sweet-and-spicy pecans |
| 2 | |
| 1 cup | balsamic vinegar |
| 6 tablespoons | dijon mustard |
| 6 tablespoons | honey |
| 4 | garlic cloves, peeled and minced |
| 4 | small shallots, peeled and minced |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 2 cups | olive oil |
| 2 | |
| 1/2 cup | sugar |
| 2 cups | warm water |
| 2 cups | pecan halves |
| 4 tablespoons | sugar |
| 2 tablespoons | chili powder |
| 1/4 teaspoon | ground red pepper |
Directions:
Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette
For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
For the Sweet and Spicy Pecans, stir together ΒΌ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
Cook'n is a next generation recipe app that makes it fun and easy to share favorite recipes.
Click here to get Cook'n (it's free!)
Cook'n is a next generation recipe app that makes it fun and easy to share favorite recipes.