Baby Blue Salad-Balsamic Vinaigrette Dressing-Sweet & Spicy Pecans
Recipe courtesy of Sue Schwalbach
Serves 6 to 8
Salad Ingredients
¾ lb. salad greens, mixed red and green lettuces preferred, washed and chilled the day before
4 oz. crumbed blue cheese
2 oranges, peeled and cut into thin slices or sectioned
1 pint strawberries, quartered
Sweet and spicy pecans if desired
Balsamic Vinaigrette Dressing
1/2 cup balsamic vinegar
3 Tbsp Dijon mustard
3 Tbsp honey
2 garlic cloves, chopped
2 small shallots, minced
¼ tsp salt
¼ tsp pepper
1 cup olive oil
Whisk first 7 ingredients together. Gradually whisk in olive oil.
Makes 1½ C.
Sweet and Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecans
2 Tbsp sugar
1 Tbsp chili powder
1/8 tsp cayenne pepper
- Stir together sugar and water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain and discard the sugar mixture.
- Combine sugar, chili powder and cayenne. Add pecans, tossing to coat.
- Place on lightly greased pan and bake at 350° for 10 minutes or until pecans are golden brown, stirring once.
- Yield: one cup.
Instructions
Arrange lightly dressed greens with orange slices, strawberries, pecans and sprinkle with blue cheese. Top with Vinaigrette dressing.