Baby Blue Salad
Lisa Shroff
ingredients
- 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
- 1/2 cup balsamic vinegar
- 3 T Dijon mustard
- 3 T honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup olive oil
- 1) Whisk together first 7 ingredients until blended.
- 2) Gradually whisk in olive oil, blending well.
- Makes enough for two salads.
- 1/4 cup sugar
- 1 cup warm water
- 1 cup pecan halves
- 2 T sugar
- 1 T chili powder
- 1/8 tsp ground red pepper
- 1) Stir together 1/4 cup sugar and warm water until sugar dissolves.
- 2) Add pecans; soak 10 minutes.
- 3) Drain; discard liquid.
- 4) Combine 2 tablespoons sugar, chili powder, and red pepper.
- 5) Add pecans; toss to coat.
- 6) Place pecans in a single layer on a lightly greased baking sheet.
- 7) Bake at 350° for 10 minutes or until golden brown, stirring once.
directions
- 1
1) Toss together first 5 ingredients in a large bowl.
- 2
2) Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat.
- 3
3) Serve with remaining vinaigrette.
Source: Lisa
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