Baby Blue Salad

Makes 6 servings

This recipe is from Southern Living and is so amazing. The Sweet-and-Spicy Pecans are the best part!!!! (you may want to make extra for snacking) Great for dinner parties or a special occasion.

ingredients

Salad

1 bag mixed spring salad greens
4oz blue cheese, crumbled
2 oranges, peeled and cut into thin sliced
1 pint strawberries, quartered
1 cup Sweet-and-Spicy Pecans
Balsamic Vinegar

Sweet-and-Spicy Pecans

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

Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 large garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

directions

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.

Sweet-and-Spicy Pecans

1
Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup.
2
Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.
3
Bake at 350 degrees for 10 minutes or until golden brown, stirring once.

Balsamic Vinaigrette

Whisk together first 7 ingredients until blended, or puree in a food processor. Gradually whisk in the olive oil.