Recipe: Baby Blue Salad [edit]

Photo: Flickr user

Photo helpful? Yes No

Related Blogposts

Bloggers, have you written about Baby Blue Salad? Add a widget!

You need to sign in or sign up to leave a comment.

Tags: Salad

Yield: 6 servings

¾	pound mixed salad greens
	Balsamic Vinaigrette (see below)
4	ounces blue cheese crumbled
2	oranges peeled, and
	cut into thin slices
1	pint strawberries quartered
	Sweet-and-Spicy Pecans (see below)
½	cup balsamic vinegar
3	tablespoons Dijon mustard
3	tablespoons honey
2	garlic cloves minced
2	small shallots minced
¼	teaspoon salt
¼	teaspoon freshly-ground black pepper
1	cup olive oil
¼	cup sugar
1	cup warm water
1	cup pecan halves
2	tablespoons sugar
1	tablespoon chili powder
⅛	teaspoon ground red pepper

Step 1	Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy Pecans.
Step 2	For Balsamic Vinaigrette: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil. (Makes 1 2/3 cups)
Step 3	For Sweet-and-Spicy Pecans: Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture.
Step 4	Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until pecans are golden brown, stirring once. (Makes 1 cup)
Step 5	This recipe yields 6 servings.